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It's hard to believe that there's anything more perfect than a blueberry muffin.

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Ugh just look at those sweet, bursting bloobs.*

*blo͞o͞b (plural bloobs) : noun : an adorable term of endearment for a blueberry.

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But, you guys...there IS.

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Meet the blueberry corn muffin. It's a little healthier than a traditional blueberry muffin (because whole grain flour and cornmeal and fresh corn, oh my!) The corn also adds a different kind of sweetness, and some extra texture.

Plus, they're really easy to make. Here's how:

Start by combining your dry ingredients. (BONUS: These muffins are ~kinda~ healthy, because they're made with a combination of cornmeal and whole wheat flour.)

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Mix together cornmeal, whole wheat flour, baking powder, baking soda, and salt, then set it aside.

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Spoon the batter into a greased muffin tin. It's a pretty thick muffin batter, so don't be thrown off by that.

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Coating the tin with nonstick spray or greasing it with butter is super important so that your muffins don't stick. If you want, you can line the tin with baking cups instead.

After they've baked at 375°F for 18 to 20 minutes, they'll be puffed and golden. Let them sit at room temperature in the muffin tin for at least 10 minutes before you try to take them out.

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You might even want to wait a little longer. If you take them out while they're still really hot, they might break apart.

Once they're out of the muffin tin, slather on some butter and DIG IN.

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BLUEBERRY CORN MUFFINS

Servings:12

Active time: 10 minutes

Total time: 35 minutes

Recipe by Christine Byrne

INGREDIENTS

Nonstick cooking spray

1 cup coarsely ground yellow cornmeal

1 cup whole wheat flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon kosher salt

½ cup (1 stick) unsalted butter, at room temperature

⅓ cup granulated sugar

3 large eggs

1 cup whole milk

1 cup fresh or frozen blueberries

¾ cup fresh or frozen corn kernels (from one ear)

PREPARATION

1. Preheat the oven to 375°F and coat a 12-cup muffin tin with nonstick spray.

2. In a medium mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Set aside.

3. In a large mixing bowl, combine the butter and sugar. Using an electric mixer on high, beat the butter and sugar together until the mixture is thoroughly combined and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating after each addition. Beat until the mixture is pale yellow and still a little fluffy, about 2 more minutes. Turn the mixer down to low, add half the dry ingredients, then half the milk. Beat to combine, then add the remaining dry ingredients and the remaining milk.

4. When the batter is fully combined, add the corn and blueberries. Use a spoon or spatula to gently mix the add-ins into the batter.

5. Divide the batter among the 12 greased muffin tins, filling each one up about two-thirds of the way.

6. Bake until the muffins are risen, golden, and fully set on top, 18 to 20 minutes.

7. Let the muffins cool in the tin for at least 10 minutes, then serve.

Let any leftover muffins cool completely before storing them in an airtight container at room temperature. Muffins will keep for 1 to 2 days.

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