Apple Blueberry Corn Muffins
Delight your taste buds with these Apple Blueberry Corn Muffins, a perfect blend of sweet and tangy flavors wrapped in a soft, golden crumb. Featuring a harmonious balance of juicy fresh blueberries, tender apple pieces, and the subtle texture of cornmeal, these muffins are as visually appealing as they are delicious. Buttermilk brings a moist, fluffy texture, while a hint of vanilla elevates the flavor profile to bakery-worthy perfection. Ready in just 35 minutes, these muffins are an ideal treat for breakfast, brunch, or a quick snack. Whether served warm with a pat of butter or on their own, this easy-to-make recipe is sure to become a family favorite. Plus, they’re freezer-friendly for on-the-go enjoyment!
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Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 0.5 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup buttermilk
- 0.25 cup vegetable oil
- 1 egg
- 1 apple (peeled, cored, and diced small)
- 0.75 cup fresh blueberries
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, baking soda, and salt until thoroughly combined.
Step 3
In a separate medium bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until smooth and well blended.
Step 4
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula until just combined. Do not overmix; the batter should remain slightly lumpy.
Step 5
Fold the diced apple pieces and fresh blueberries into the batter, being careful not to crush the berries.
Step 6
Evenly distribute the batter among the prepared muffin cups, filling each about 3/4 full.
Step 7
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
| Serving size | 995.9 grams (995.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2379 |
| Total Fat 76.80g | 98% |
| Saturated Fat 15.20g | 76% |
| Polyunsaturated Fat 35.80g | |
| Cholesterol 223mg | 74% |
| Sodium 2265mg | 98% |
| Total Carbohydrate 396.20g | 144% |
| Dietary Fiber 22.10g | 79% |
| Total Sugars 135.20g | |
| Protein 41.40g | 83% |
| Vitamin D 175IU | 875% |
| Calcium 337mg | 26% |
| Iron 12mg | 68% |
| Potassium 1007mg | 21% |
Source of Calories