SWEET BLUEBERRY MUFFINS RECIPES

Name: Sweet Corn Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 dozen.
Ingredients: 1-1/2 cups all-purpose flour; 1 cup sugar; 3/4 cup cornmeal; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 large eggs, room temperature; 1/2 cup shortening; 1 cup 2% milk, divided

SWEET CORN MUFFINS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Sweet Corn Muffins Recipe: How to Make It - Taste of Home image

I love to make cornbread and corn muffins, but often the results are not moist or sweet enough for my taste. I experimented until I came up with these light, pleasantly sweet muffins. They ended up winning a blue ribbon at our county fair. —Patty Bourne, Owings, Maryland

Provided by Taste of Home

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 1 dozen.

Number Of Ingredients 8

Ingredients

1-1/2 cups all-purpose flour
1 cup sugar
3/4 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1/2 cup shortening
1 cup 2% milk, divided

Steps:

In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill 12 paper-lined muffin cups three-fourths full. Bake at 350° until a toothpick inserted in muffin comes out clean, 25-30 minutes.

Nutrition Facts : Calories 254 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 33mg cholesterol, SodiumContent 241mg sodium, CarbohydrateContent 38g carbohydrate (18g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

VEGAN BLUEBERRY MUFFINS RECIPE | FOOD NETWORK KITCHEN ...

Vegan Blueberry Muffins Recipe | Food Network Kitchen ... image

These muffins are just as satisfying as regular muffins, with the same sweet, tender crumb. You can use fresh or frozen blueberries; the fresh may make the muffins slightly moister.

Provided by Food Network Kitchen

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 12 muffins

Number Of Ingredients 12

Ingredients

Cooking spray
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2/3 cup packed light brown sugar
1/2 cup plain soy milk yogurt
1/3 cup unsweetened almond milk
1/3 cup vegetable oil
1/4 cup unsweetened smooth applesauce
1 teaspoon pure vanilla extract
2 cups fresh or frozen blueberries
2 tablespoons turbinado sugar

Steps:

Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners and lightly coat with cooking spray.
Whisk the flour, baking powder and salt together in a large bowl. Whisk the brown sugar, yogurt, almond milk, oil, applesauce and vanilla together in a medium bowl.
Gently fold the wet mixture into the dry mixture with a rubber spatula. Just before the batter comes together, fold in the blueberries (it's OK if there are some lumps in the batter). Divide the batter evenly among the muffin cups. Sprinkle the tops of the muffins evenly with the turbinado sugar. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.

Nutrition Facts : Calories 200 calorie, FatContent 7 grams, SodiumContent 190 milligrams, CarbohydrateContent 31 grams, FiberContent 2 grams, ProteinContent 2 grams, SugarContent 13 grams

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VEGAN BLUEBERRY MUFFINS RECIPE | FOOD NETWORK KITCHEN | FOOD …

These muffins are just as satisfying as regular muffins, with the same sweet, tender crumb. You can use fresh or frozen blueberries; the fresh may make the muffins slightly moister.
From foodnetwork.com
Reviews 3.3
Total Time 1 hours 0 minutes
Calories 200 calorie per serving

Gently fold the wet mixture into the dry mixture with a rubber spatula. Just before the batter comes together, fold in the blueberries (it's OK if there are some lumps in the batter). Divide the batter evenly among the muffin cups. Sprinkle the tops of the muffins evenly with the turbinado sugar. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.

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VEGAN BLUEBERRY MUFFINS RECIPE | FOOD NETWORK KITCHEN ...

Gently fold the wet mixture into the dry mixture with a rubber spatula. Just before the batter comes together, fold in the blueberries (it's OK if there are some lumps in the batter). Divide the batter evenly among the muffin cups. Sprinkle the tops of the muffins evenly with the turbinado sugar. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.

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