Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry-Corn Muffins with Maple Butter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Amanda
  • Yield: 12 muffins 1x

Description

Tender, moist blueberry-corn muffins served warm with maple butter!

Ingredients

Scale
  • 1 cup (120 grams) all-purpose flour
  • 1 cup (120 grams) whole-wheat flour
  • 1 cup (138 grams) yellow cornmeal
  • 1 tablespoon + 1/2 teaspoon baking powder
  • Pinch of kosher salt
  • 1–1/2 sticks (170 grams) butter, at room temperature
  • 1 cup (198 grams) granulated sugar
  • 2 large eggs, at room temperature
  • 1–1/2 cups plain full-fat yogurt, at room temperature
  • Zest of 1 large lemon
  • 2–1/2 cups (260 to 270 grams) fresh or frozen blueberries
  • Turbinado sugar, for sprinkling

MAPLE BUTTER:

  • 1 stick butter, at room temperature
  • 2 to 3 tablespoons pure maple syrup

Instructions

  1. Preheat the oven to 400°.  Line a muffin pan with paper liners.  
  2. In a medium mixing bowl, combine the flours, cornmeal, baking powder and salt.  Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 4 to 5 minutes. Scrape down the sides and bottom and add the eggs, mixing on medium-low until fully incorporated.  Add the yogurt and lemon zest and mix again to combine. Add the flour mixture all at once and mix on low speed until most of the flour is incorporated, taking care not to overmix.
  4. Remove the mixing bowl and scrape down the sides and bottom with a rubber spatula, ensuring the ingredients are incorporated.  Gently fold in the blueberries, taking care not to overmix and break up the blueberries. 
  5. Scoop about 1/4 cup of batter into each muffin cup; you may have extra batter that you can top off your 12 muffins with or bake additional muffins.  Generously sprinkle the tops with turbinado sugar. Bake for 27 to 29 minutes, rotating the pans halfway through baking, until the tops are golden brown and a toothpick inserted in the center comes out clean. Let the muffins cool slightly in the pan before serving.
  6. For the Maple Butter: Mix the butter and maple syrup with a spoon or spatula until completely incorporated.  Add more maple syrup to taste, if desired. Serve with the warm muffins.

Notes

Inspiration: Blueberry Corn Muffins, Hand Made Baking by Kamran Siddiqi

  • Category: Muffins & Scones, Breakfast

Find it online: https://nevernothungry.com/blueberry-corn-muffins-with-maple-butter/