Zutaten für Blue Corn Blueberry Muffins
- All Purpose Flour
- Blue Cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- 1 large egg
- 1 large egg white
- ¼ cup vegetable oil
- 1 cup buttermilk
- 1 ½ cups fresh or frozen blueberries
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Zubereitung von Blue Corn Blueberry Muffins
- Preheat oven to 400°F (200°C) and grease a 12-cup muffin tin.
- In a large mixing bowl, whisk together 2 cups all-purpose flour, ½ cup blue cornmeal, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and ¾ cup granulated sugar.
- In a separate bowl, whisk together 1 large egg, 1 large egg white, ¼ cup vegetable oil, and 1 cup buttermilk.
- Gradually pour the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix.
- Gently fold in 1 ½ cups fresh or frozen blueberries.
- Evenly divide the batter among the prepared muffin cups, filling each about ¾ full.
- Bake for 14-16 minutes, or until a toothpick inserted into the center comes out clean and the muffins spring back when gently pressed.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
27g
Fat
2g
Carbs
7g
