Blue Corn Blueberry Muffins
Experience the vibrant flavors and rustic charm of Blue Corn Blueberry Muffins, a delightful twist on the traditional breakfast treat. Made with nutrient-packed blue cornmeal, these muffins offer a subtly nutty flavor and striking deep hue, perfectly complemented by bursts of juicy blueberries in every bite. The use of buttermilk ensures a soft, tender crumb, while a hint of vanilla adds an aromatic sweetness. For an extra touch of texture, sprinkle turbinado sugar on top before baking to create a golden, crunchy finish. Ready in just 35 minutes, these muffins are as easy as they are impressive, making them a perfect choice for brunches, grab-and-go breakfasts, or an indulgent afternoon snack.
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Ingredients
- 1 cup Blue cornmeal
- 1 cup All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 1 cup Buttermilk
- 1 Large egg
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh or frozen blueberries
- 1 tablespoon Turbinado sugar (optional, for topping)
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
Step 2
In a large mixing bowl, whisk together the blue cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Step 3
In a separate medium bowl, whisk together the melted butter, buttermilk, egg, and vanilla extract until smooth.
Step 4
Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix; some lumps are fine.
Step 5
Gently fold in the blueberries using a spatula, being careful not to crush them (especially if using fresh berries).
Step 6
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle the tops with turbinado sugar for a crunchy finish.
Step 7
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Step 8
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely or enjoy warm.
Nutrition Facts
| Serving size | (1055.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2756.5 |
| Total Fat 115.6g | 0% |
| Saturated Fat 67.8g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 471.2mg | 0% |
| Sodium 3053.5mg | 0% |
| Total Carbohydrate 405.5g | 0% |
| Dietary Fiber 17.0g | 0% |
| Total Sugars 199.1g | |
| Protein 38.8g | 0% |
| Vitamin D 167.9IU | 0% |
| Calcium 371.0mg | 0% |
| Iron 10.1mg | 0% |
| Potassium 912.0mg | 0% |
Source of Calories