Filled with fresh plump blueberries, these corn muffins are plenty moist and delicious! The perfect breakfast treat!
Servings 12Regular Muffins
Prep Time 10 minutesmins
Cook Time 18 minutesmins
Equipment
1 regular muffin tin
12 paper muffin liners
Ingredients
1/2cupbutter, at room temp
1/4cuplight brown sugar
2tbsp.granulated sugar
2large eggs
1cupall-purpose flouror equivalent in gluten-free 1:1 flour
3/4cupcorn flour (not corn meal)We love Professor Torbert’s Orange Corn Flour
1/4cupcorn meal
1tbsp.baking powder
1tsp.salt
3/4cupplus 2 tablespoons whole or low-fat milk
2cupsfresh blueberries
Instructions
Preheat oven to 350° F. Line muffin tin with paper or foil liners.
Place butter in a large mixing bowl or the bowl of your food processor. Beat until creamy and fluffy. Add both sugars and beat until well-integrated.
Add eggs, and beat until thoroughly mixed in with the butter mixture.
In a separate bowl, whisk together the flour, corn flour, corn meal, baking powder and salt. Add to butter-egg mixture alternately with the milk, beginning and ending with the dries.
Gently fold blueberries into the batter, taking care not to bruise the berries or break them open. If you do, not to worry, you will just have a slightly more blue muffin!
Distribute the batter evenly between the prepared muffin tins.
Bake for 15-18 minutes, or until the center holds when you push with the finger, or a cake tester comes out clean.
Remove from oven and allow to sit for about 10 minutes before diving in! If you plan to refrigerate or freeze the muffins, be sure to cool them completely before placing them in baggies or plastic containers for storing.
Notes
These muffins are delicious all by themselves, but a little spoonful of your favorite berry jam is exquisite with them! Serve them warm or cold.