Berry-Blue Corn Muffins Recipe
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Berry-Blue Corn Muffins

By: beebs 
"Moist and tender corn muffins sweet with blueberries. My daughter Melissa's favorite! We serve them warm with butter."

This Kitchen Approved Recipe has an average star rating of 4.1 Rate/Review | Read Reviews (14)

957 Saves

What to Drink?
Hot Non-Alcoholic Coffee
Prep Time:
15 Min
Cook Time:
25 Min
Ready In:
40 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 1 dozen muffins
 

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 cup vegetable oil
  • 2 1/2 teaspoons vanilla extract
  • 1 egg
  • 1 cup buttermilk
  • 1 1/2 cups fresh blueberries

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
  2. In a large bowl, combine flour, cornmeal, sugar, salt, baking powder and baking soda. In a separate bowl, beat together oil, vanilla and egg. Stir egg mixture into dry ingredients alternating with the buttermilk just until moistened. Gently fold in the blueberries. Spoon batter into prepared muffin tins.
  3. Bake in preheated oven for 20 to 25 minutes, until golden. Serve warm.

Footnotes

Nutritional Information open nutritional information

Amount Per Serving  Calories: 190 | Total Fat: 5.5g | Cholesterol: 18mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Aug. 27, 2003 by LAURE2   view full review
Very tasty and not overly sweet. I used thawed and drained blueberries. Texture very good. ...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Dec. 7, 2005 by mama2chix   view full review
I used a box of Jiffy Corn Bread and about a cup of fresh blueberries. They were delicious. ...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Aug. 14, 2006 by Artymuffin   view full review
These are the best corn muffins I have ever made!!! I substituted the white sugar for splenda,...
The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed on May 18, 2007 by FleaHopGal   view full review
Little too dry for me.
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Oct. 8, 2008 by OhmyDLM   view full review
Very very good. We loved how different they were with the blueberries. My hubby actually...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Jan. 28, 2008 by Sgt. deitrich   view full review
Initial reaction from the kids (before eating) was something like, "do I have to eat them?". ...
The reviewer gave this recipe 2 stars. This recipe averages a 4.1 star rating.
Reviewed on Jan. 21, 2004 by LoveMexiFood   view full review
Just not my thing.
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Nov. 19, 2005 by Jenifer   view full review
Very moist and tender, not too sweet.
The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed on Aug. 27, 2004 by MOMBUN   view full review
An easy recipe to do with children. Good, but a little dry. Best warm with lots of butter or jam.
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Oct. 9, 2011 by Skm123   view full review
I don't out a lot of stars often. But I totally enjoyed these. I used frozen blueberries and...

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