BLUEBERRY CORN MUFFINS

blueberry muffinsThis is my original recipe. I started with a master recipe in a cookbook, but changed it over the years.

The corn flour and yogurt make this a much better muffin than using 100% flour.

Blueberry Corn Muffins

  • Servings: 8-12
  • Difficulty: easy
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INGREDIENTS
  • 1 cup flour
  • 1 cup corn flour
  • 1/4 cup butter, melted
  • 1 T baking powder
  • 3/4 cup sugar
  • 1/4 tsp salt
  • 1 egg
  • 1 1/4 cup home-cultured yogurt, or 1 cup milk
  • 1-2 cups blueberries, fresh or previously frozen (and thawed)
DIRECTIONS
  1. Mix everything but blueberries
  2. Add blueberries.
  3. Place in greased muffin tin.
  4. Bake at 350 for around 20-25 minutes. This depends on the size of the muffin tin you use. I use large muffin tins, and it takes about 25 minutes.
VARIATIONS:
  • Any berry will work in this. I use blueberries because I pick and freeze a truckload every year.  You can also dice up apples, use nuts, flavor with almond or vanilla.

 

GLUTEN FREE: No. I have not tested this with a gluten free flour. I’ll update this if I do.

VEGETARIAN: Yes. Don’t add the meat.

VEGAN: Not this version.

KETO:  No. Not even close.

INSTANT POT: There are muffin tins for the Instant Pot, but I don’t recommend this. Tastes like a steamed muffin.

COOK AHEAD:  This will freeze well.

COST: $  Nearly free. A muffin at your coffee shop costs a couple bucks. I paid $2.30/pound to pick blueberries, and buy pantry ingredients in bulk. I always have these things on hand, so this recipe feels free.

 

Photo by Nothing aholic on Unsplash (cropped)