Corn Muffins with Blueberries

Corn muffins with blueberries are light, sunny-yellow muffins made from a blend of wheat and cornmeal with orange juice and fresh berries. They bake for 20-25 minutes at 200°C and come out with a crisp, golden top. Recommended - buon appetito!

Corn Muffins with Blueberries

Light, fragrant muffins made with wheat and cornmeal, blueberries and orange juice.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 muffins

Ingredients Method

Ingredients

  

• 150 g all-purpose flour
• 150 g cornmeal
• 8 g baking powder
• 150 g sugar
• 3 eggs
• 150 ml milk
• 120 ml vegetable oil
• 30 ml orange juice
• 150 g blueberries
• pinch vanilla powder

Method

 

1. In a separate bowl, sift and combine the dry ingredients: both flours, the baking powder and the vanilla.
2. In another bowl, beat the eggs, sugar, vegetable oil, milk and orange juice with a mixer until smooth.
3. Fold in the dry mixture in parts and mix well with the mixer.
4. At the very end, add the blueberries, fold in quickly, and divide the batter between paper or silicone muffin cups.
5. Bake in a well-preheated 200°C oven for 20-25 minutes, until a match comes out dry and the tops are golden. Let cool completely.
   

Tips

• Add the berries at the very end and fold in quickly so they don't tint the batter.
• Preheat the oven well - it's the high heat that creates that beautiful domed top.
• Check for doneness with a dry match, along with the golden color.