Blueberry Corn Muffins
photo by Sherrybeth
- Ready In:
- Preheat the oven to 375°F.
- Beat the butter with the sugar in a large bowl until light and fluffy.
- Beat in the eggs, orange juice, and vanilla.
- In another bowl, mix the flour, cornmeal, and baking powder.
- Add the dry ingredients to the wet and stir just until blended, then fold in the in blueberries.
- Lightly grease muffin cups with canola oil.
- Fill the cups about 2/3 full.
- Sprinkle with cinnamon sugarand bake for 20 minutes.
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These are the best corn muffins I have ever eaten! I loved the taste of orange and vanilla along with the blueberries. I did add baking soda as one reviewer suggested, but they are not a light and fluffy muffin because of the cornmeal. I served them with lentil soup and it was so good. Thanks for sharing the recipe. Carole in Orlando
These were interesting. They went together very quickly and it made enough for 8 LARGE muffins. I did use paper liners instead of just putting them in the muffin tin to bake. They also didn't rise as I had expected them to and maybe they need a tsp. of baking soda to go along with the baking powder to remedy that problem. They were very good while they were hot but not as good when they cooled as they had a "grainy" texture. I did enjoy the topping as it added an extra "umph" to the muffin.
These didn't puff the way I usually expect muffins to (the top was quite flat), but they have an excellent flavor and the cinnamon sugar made a delicate crunchy crust. I used a non-stick type muffin pan sprayed with cooking spray, but these were still very difficult to get out in one piece, next time I will use paper muffin liners instead.
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