Apple Blueberry Corn Muffins Recipes

BLUEBERRY CORNMEAL MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.
• Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.

APPLE MUFFINS WITH CRUMB TOPPING

Steps:

• Preheat oven to 350 degrees F. Line two muffin pans with liners for 16 muffins and set aside.

APPLE CORN MUFFINS

Steps:

• Preheat oven to 425 degrees.
• Spray muffin tin generously with nonstick spray.
• In a large bowl, combine flour, cornmeal, sugar, baking powder and salt, blend well.
• In a separate bowl, combine the milk, egg and butter.
• Add the apple and corn to the liquid ingredients and then pour over the dry ingredients.
• Mix lightly until all are slightly moist, the batter will be lumpy.
• Fill muffin cups two-thirds full and bake about 30 minutes.
• Tops will spring back when touched.

BLUEBERRY CORN MUFFINS

Steps:

• In a bowl, cream butter and sugars. Add egg; mix well. Combine the flour, cornmeal, baking powder, salt and nutmeg; add to creamed mixture alternately with milk just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray and use paper liners; fill two-thirds full with batter. , Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

BLUEBERRY CORNBREAD MUFFINS

Steps:

• Preheat the oven to 400 degrees F and spray a 12-count muffin pan with nonstick spray and set aside. (You can also line the muffin pan with parchment liners for easy removal.)
• In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt and set aside.
• In a medium bowl, beat together the eggs, buttermilk, cooled butter, and sugar.
• Then mix in the sour cream.
• Add the wet ingredients to the dry ingredients, mixing just until combined.
• Fold in 1 cup of the blueberries.
• Use a ¼ cup measuring cup to measure the batter out into the muffin tin.
• Top the muffins with the remaining blueberries and coarse sugar and bake for 15 to 20 minutes until a toothpick comes clean when inserted into the center of the muffins and the tops spring back slightly when touched.
• Allow the muffins to cool in the pan for 10 minutes before running a knife gently around the edge to loosen and remove them.

APPLE-BLUEBERRY CORN MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Grease muffin pan (including top of pan -- these will be big muffins).
• Mix egg, applesauce and muffin mix.
• Stire in blueberries.
• Spoon into muffin cups.
• Bake for 20-25 minutes.