Blueberry Corn Muffins
Ingredients
Dry Ingredients
-
1
cup
all-purpose flour
-
1
cup
coarse ground yellow cornmeal
-
½
cup
granulated sugar
-
2 ½
teaspoons
baking powder
-
¼
teaspoon
baking soda
-
½
teaspoon
salt
Wet Ingredients
-
1
cup
buttermilk
-
3
tablespoons
unsalted butter
-
3
tablespoons
canola oil
-
1
teaspoon
vanilla extract
-
2
large
eggs
Add-ins
Instructions
- Preheat the oven to 400°F and prepare a muffin pan with paper cups or cooking spray.
- In a large bowl, whisk together the dry ingredients: flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the wet ingredients: buttermilk, melted butter, canola oil, vanilla, and eggs until well combined.
- Pour the wet mixture into the dry ingredients and mix until just combined; the batter will be lumpy. Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups and bake for 15 minutes or until golden and a toothpick comes out clean.
- Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
150
Total fat
5g
Total carbohydrates
24g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
You might also like