Blue Corn Blueberry Muffins
These simple muffins get their nutty and unique flavor from heirloom blue cornmeal grown by Ramona Farms—a Native American business specializing in Indigenous food products grown in Arizona.
If using a different cornmeal, look for a finely ground cornmeal.
5 minutes
20 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 199 |
| Fat: | 6 g |
| Carbohydrates: | 32 g |
| Protein: | 3 g |
| Cholesterol: | 0 g |
| Sodium: | 188 mg |
| Fiber: | 1 g |
| Sugars: | 11 g |
| Calculated per serving. | |
by kiowafoodie
Serves: 12
Ingredients
- 2 cups2 cups2 cups All Purpose Flour
- 4 Tbsp4 Tbsp4 Tbsp Blue Cornmeal
- 1 Tbsp1 Tbsp1 Tbsp Baking Powder
- 0.25 tsp0.25 tsp0.25 tsp Baking Soda
- 0.5 cup0.5 cup0.5 cup Brown Sugar, packed
- 0.25 cup0.25 cup0.25 cup Cane Sugar
- 222 Egg, room temp
- 0.333 cup0.333 cup0.333 cup Extra Virgin Olive Oil, (or any neutral oil)
- 1 Tbsp1 Tbsp1 Tbsp Vanilla Extract
- 1 cup1 cup1 cup Blueberries
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a mixing bowl, whisk together dry ingredients.
- In a separate bowl, whisk together wet ingredients.
- Gently combine both and fold in blueberries.
- Leave batter at room temperature for at least 30 minutes.
- Line a standard muffin tin with paper liners and evenly distribute the batter.
- Optional: sprinkle with turbinado sugar or a crumble topping.
- Bake at 375 F for approximately 15-20 minutes, turning halfway through.
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