Blue Corn Blueberry Muffins

"As with most muffins, these are great served warm with butter."
 
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Ready In:
24mins
Ingredients:
11
Yields:
12 muffins
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ingredients

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directions

  • Preaheat oven to 400°F And grease a 12-cup muffin tin.
  • In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and sugar.
  • In a small bowl, whisk together egg, egg white, vegetable oil and buttermilk. Pour into flour mixture and mix until almost combined.
  • Add the blueberries and stir to distribute.
  • Evenly divide the batter into the prepared muffin tin.
  • Bake for 14-16 minutes or until a toothpick comes out clean and the muffin springs back when gently pressed.
  • Cool completely on a wire rack.

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Reviews

  1. sunsetdragon
    I just made these for breakfast and I am really pleased with the way these turned out! They have beautiful blue color and the recipe is perfect for company. I 've been searching for quick starter muffin for guests and I think this is it. Please note that I used powdered buttermilk and I had to increase the bake time to 18.5 minutes. I figure it's because I'm at a higher altitude; next time I'll add an extra two tablespoons of flour. Yum!
     
  2. Coasty
    I made these for my girlfriend and her nine children for breakfast on the morning they were relocating house up to the mountains (I doubled the mixture). I kept a couple for myself and they were very moist and soft, and a very pretty hue. Will be making them again.
     
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