Buttermilk Blueberry Corn Muffins
Unlike many blueberry muffins, these buttermilk blueberry corn muffins are not overly sweet. They're the perfect treat to enjoy in the morning and are incredibly easy to whip up quickly.
These quick and easy buttermilk blueberry corn muffins aren't sweet and are the perfect breakfast treat!
- 1/2 cup sugar
- 1/3 cup butter
- 2 eggs
- 1 cup flour
- 1 cup cornmeal
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- 1 tbsp oil
- 1 cup blueberries + 3 tbsp flour
- 1/2 stick butter
- 1/2 cup brown sugar
- 1 1/4 cup flour
- 1/2 tsp cinnamon
Level of difficulty Easy
Preparation time 15mins
Cooking time 15mins
Cost Budget Friendly
Preheat your oven to 400 degrees. In a stand mixer bowl, cream the butter and sugar on high. Once the mix is light and fluffy, add eggs one at a time, changing to medium speed.
In a separate bowl, whisk together flour, cornmeal, baking soda, baking powder, and salt.
Alternate between adding the dry mix and buttermilk to the egg mixture, about one third at a time.
Add oil and mix on medium until just combined.
Toss blueberries with flour, then fold them into the batter.
Using your fingers, blend ingredients until the mixture resembles sandy pebbles.
Using an ice cream scooper or large spoon, scoop batter into a lined cupcake tin, until each cup is about 3/4 full. Sprinkle crumble on top of batter and put tin on middle rack in oven.
Bake for about 15 minutes, or until golden brown and toothpick comes out clean.
Transfer muffins to wire rack and let cool.
If you'd like a touch more sweetness, then serve these muffins with a pat of warm butter and a drizzle of honey.
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