Friday, May 8, 2009

Blueberry Corn Muffins

My son and my husband LOVE these corn muffins! When I'm in a hurry, I like to use the Jiffy corn bread mix because its so much easier, but I wanted to make some homemade blueberry corn muffins, so I searched for a recipe online. I found one, and adjusted it a little bit. They turned out great! :) These are another great little snack for kids of all ages, and they are pretty healthy too, with a boost of Omega 3 from the flaxseed meal. Hardly any sugar in them! Enjoy! :)


1 cup all-purpose flour
3/4 cup yellow corn meal
1/4 cup sugar
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp flaxseed meal
1 large egg
3/4 cup milk
Zest of 1 lemon
Juice of 1 lemon
1/4 cup unsalted butter, melted and cooled
1-1/2 cups fresh or frozen blueberries, rinsed and well drained

Preheat oven to 425 F. Spray a 12-cup muffin tin with non-stick spray. 

Mix all dry ingredients together in a medium mixing bowl. In a large mixing bowl or stand-mixer, beat egg, lemon zest, lemon juice, and milk together until smooth. Stir in the melted butter. Add three-fourths of the flour mixture to the egg mixture, stirring until just moistened. Toss blueberries with the remaining flour mixture, making sure they are coated. Fold blueberry mixture into batter. Using a small scoop, pour batter into prepared muffin tin. Bake 20 to 25 minutes* until muffins are lightly browned. Cool then serve, or eat them hot! :) Makes 12 muffins. 

*Note: My muffins took exactly 20 minutes, so keep an eye on yours. You may want to set your timer for less time, then check on them until they are done. :)


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