Blueberry Buttermilk Corn Muffins

Name: Blueberry Buttermilk Corn Muffins
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 12
Cuisine: Southern
Ingredients: 1 Tbsp baking powder; 355 milliliters frozen blueberries (7 to 8 ounces; do not thaw); 315 milliliters buttermilk; 2 larges eggs; 315 milliliters all-purpose flour, plus 1 tablespoon; 1 teaspoons fine salt; 177 milliliters sugar; 2 sticks chilled unsalted butter, cut into 1/2-inch cubes; 1 teaspoon vanilla extract; 198 grams 1/3 cups yellow cornmeal (about

Blueberry Buttermilk Corn Muffins might be just the bread you are searching for. This recipe covers 7% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 303 calories, 5g of protein, and 14g of fat per serving. This recipe serves 12. Head to the store and pick up salt, blueberries, buttermilk, and From preparation to the plate, this recipe takes about 1 hour and 5 minutes.

Instructions

Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with paper liners.

Equipment you will use

Muffin Tray

Oven

In a large bowl, whisk the buttermilk, eggs and vanilla to blend.

Ingredients you will need

Buttermilk

Vanilla

Egg

Equipment you will use

Whisk

Bowl

Combine 1 1/3 cups of the flour, the cornmeal, sugar, baking powder and salt in a processor, about 30 seconds. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal, stopping occasionally to check the size of the butter pieces, (they should be the size of rice kernels).

Ingredients you will need

Baking Powder

Cornmeal

Butter

All Purpose Flour

Sugar

Rice

Salt

Pour the dry ingredients over the buttermilk mixture. Using a thin, flexible spatula and a few quick strokes, fold the batter together, turning the bowl as you fold.

Ingredients you will need

Buttermilk

Equipment you will use

Spatula

Bowl

In a medium bowl, combine the remaining 1 tablespoon flour and the frozen blueberries. Toss to coat the berries. Scatter the berries over the batter and fold in.

Ingredients you will need

Blueberries

Berries

All Purpose Flour

Equipment you will use

Bowl

Using a rounded 1/3 cup of batter for each muffin, fill the paper liners, mounding the batter in the center. Use a knife tip or spoon to reposition at least 1 berry so it is showing on top.

Ingredients you will need

Berries

Equipment you will use

Knife

Bake the muffins until puffed and browning at edges, and a tester inserted into the center comes out clean, 20 to 25 minutes.

Equipment you will use

Oven

Let the muffins stand 5 to 10 minutes. Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool.

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

1Tbsp

baking powder 355milliliters

frozen blueberries (7 to 8 ounces; do not thaw)315milliliters

buttermilk 2larges

eggs 315milliliters

all-purpose flour, plus 1 tablespoon 1teaspoons

fine salt 177milliliters

sugar 2sticks

chilled unsalted butter, cut into 1/2-inch cubes 1teaspoon

vanilla extract 198grams

1/3 cups yellow cornmeal (about

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Chateau Ste. Michelle Riesling. It has 4.4 out of 5 stars and a bottle costs about 10 dollars.