Berry-Blue Corn Muffins Recipe - Allrecipes.com
Berry-Blue Corn Muffins Recipe
  • READY IN 40 mins

Berry-Blue Corn Muffins

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 dozen muffins Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 27, 2003

Very tasty and not overly sweet. I used thawed and drained blueberries. Texture very good. Moist but not mushy. I cooled them upside down in case they would be prone to breaking but the cornmeal held its shape without crumbling. Still good the next day. I can see why they are Melissa's favorite. I will definitely make this recipe often!

 
Most Helpful Critical Review
May 18, 2007

Little too dry for me.

 
Dec 07, 2005

I used a box of Jiffy Corn Bread and about a cup of fresh blueberries. They were delicious. Thank you!!!!

 
Aug 14, 2006

These are the best corn muffins I have ever made!!! I substituted the white sugar for splenda, added an extra egg, and soaked the cornmeal in the buttermilk as I prepared the other ingredients. (Alternate incorporating the egg mixture and buttermilk mixture into the dry ingredients). Don't bake them for more than 20 mins... They turned out very tender and not too sweet!!! Thanks! :)

 
Oct 09, 2011

I don't out a lot of stars often. But I totally enjoyed these. I used frozen blueberries and coated them in a liitle flour so they wouldn't sink. Kids thought they were 9out of 10 stars. Very moist and flavorfull

 
Oct 08, 2008

Very very good. We loved how different they were with the blueberries. My hubby actually requested these again this morning before he left for work. I don't have blueberries on hand but I do have raspberries and am thinking about trying it with those.

 
Jan 28, 2008

Initial reaction from the kids (before eating) was something like, "do I have to eat them?". They all disappeared very quickly though. I used buttermilk powder (worked great) and dehydrated blueberries (not as great)

 
Sep 08, 2009

These muffins are great. I've made a couple of different blueberry corn muffin recipes, and this was just what I wanted. The corn flavor isn't overpowering, and the amount of blueberries called for is perfect. Also, the vanilla adds the depth of flavor that I was looking for in these muffins, and they're very moist. Thanks for the recipe!

 

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Nutrition

  • Calories
  • 190 kcal
  • 9%
  • Carbohydrates
  • 31.3 g
  • 10%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 5.5 g
  • 9%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 290 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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