Blueberry Corn Muffins

Name: Blueberry Corn Muffins
Cuisine: American
Ingredients: 1 cup cake or all-purpose flour (see note); 2/3 cup yellow cornmeal; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 tablespoon sugar; 1 egg, room temperature; 1/2 cup (1 stick) butter, melted; 1/4 cup vegetable oil; 1 cup milk, warmed (microwaved for 30 seconds); 1 cup frozen blueberries (or raspberries), thawed and blotted

4 steps

Adapted by Newsday from Marion Cunningham's "The Breakfast Book" (Knopf, $24); makes 12 muffins

Updated at: Thu, 17 Aug 2023 04:47:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories2527.1 kcal (126%)

Total Fat162.9 g (233%)

Carbs240.3 g (92%)

Sugars51.1 g (57%)

Protein31 g (62%)

Sodium2798.8 mg (140%)

Fiber8.3 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 cupcake flour

or all-purpose

⅔ cupyellow cornmeal

1 tablespoonbaking powder

½ teaspoonsalt

2 tablespoonsugar

1egg

room temperature

½ cupbutter

melted

¼ cupvegetable oil

1 cupmilk

warmed, microwaved for 30 seconds

1 cupfrozen blueberries

or raspberries, thawed and blotted

Instructions

Step 1

Preheat oven to 400 degrees. Grease a 12-muffin tin.

Step 2

In a small bowl, thoroughly combine the flour, cornmeal, baking powder, salt and sugar. In a large bowl, whisk the egg, melted butter and oil until well blended. Stir in the warm milk. Add the dry ingredients to the egg mixture and stir until blended. Fold in blueberries.

Step 3

Spoon batter into muffin tin. Bake for 15 to 20 minutes, or until the edges of the muffins are golden and a toothpick comes out clean when inserted into the center. Remove from tin and cool a little before serving.

Step 4

Note: Cake flour makes lighter and fluffier muffins, but all-purpose flour works, too.

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