RCI-BR.003.0436.001
Wild Blueberry Corn Muffins
Wild Blueberry Corn Muffins from the Recidemia collection
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- • 10 oz. (2 cups) yellow cornmeal1 unit
- • 1 lb. (1 qt.) cake flour1 unit
- • 12 oz. (1 1/2 cups) granulated sugar1 unit
- • 1 1/4 oz. (3 Tbsp.) baking powder1 unit
- • 1 tsp. baking soda1 unit
- • 1/2 tsp. salt1 unit
- • 3 cups low-fat buttermilk1 unit
- • 12 oz. (6 large) eggs1 unit
- • 8 oz. (1 cup) unsalted butter1 unitmelted
- 1 unit
- • 6 oz. (1 1/2 cups) pecans1 unitchopped (optional)
Method
1
Preheat oven to 375°F (190°C) and prepare muffin tins by greasing or lining with paper liners.
2
Combine cornmeal, cake flour, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl, whisking together until evenly distributed.
3
In a separate bowl, whisk together buttermilk and eggs until well blended.
4
Add melted unsalted butter to the buttermilk-egg mixture and whisk until fully incorporated.
5
Create a well in the center of the dry ingredients and pour the wet mixture into it, stirring gently until just combined (the batter should be slightly lumpy).
6
Fold wild blueberries and chopped pecans (if using) into the batter with a few gentle strokes until evenly distributed.
7
Divide batter evenly among the prepared muffin cups, filling each about three-quarters full.
8
Bake in the preheated oven for 22–25 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
24 minutes
9
Allow muffins to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.