Blueberry Corn Muffins

Blueberry Corn Muffins

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Course: Desserts

This recipe was prepared using the Braun MultiMix Hand Mixer with MultiWhisk Beaters attachment.

Ingredients

  • 3/4 cup (4.2 oz) stone ground yellow cornmeal
  • 1 1/4 cups (5.25 oz) all-purpose flour
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1/3 cup (2.35 oz) sugar
  • 1 egg
  • 6 tablespoons butter, melted and cooled
  • 1 cup buttermilk
  • 3 tablespoons real maple syrup
  • 1 cup (6.7 oz) fresh blueberries

  1. Adjust oven rack to the middle position and heat oven to 400° F. Line a 12 muffin tin with 12 muffin cups or spray with nonstick cooking spray.
  2. In a large bowl add cornmeal, flour, baking powder, baking soda, salt and sugar. In another bowl, add the eggs, melted butter and buttermilk and mix together on a low speed of 1, using the MultiWhisk Beaters attachment. 
  3. Add the buttermilk mixture to the cornmeal and flour mixture and mix well on speed 6-7 until just combined with the hand mixture. Fold in the blueberries and the maple syrup.
  4. Using an ice cream scoop or large spoon, divide batter evenly among muffin cups. Place in oven and bake for about 18-20 minutes or until muffin comes out clean when a toothpick is inserted. Cool muffins for about 5 minutes before removing from the tin. Serve warm or at room temperature.

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