Purple Corn and Blueberry Muffins
Preparation
STEP 1
Preheat oven to 350 degrees F. Grease a 12-cup muffin pan with oil or line with paper muffin liners.
STEP 2
Take 1 tablespoon flour and toss with blueberries in a small bowl. This prevents them from sinking to the bottom while baking.
STEP 3
In a separate large bowl, sift remaining all-purpose flour, Pereg purple corn flour, sugar, baking powder, baking soda and salt.
STEP 4
Then add liquids: vanilla, oil, eggs and buttermilk and mix just until combined. Stir in blueberries. Do not overmix.
STEP 5
Pour batter into cups ¾ of the way full. Do not overfill. Bake for 15-17 minutes or until muffins have puffed up and are just lightly browned.
STEP 6
Cool the muffins in the pan for five minutes and serve. Best served warm, can be stored in an airtight container for 3 days or frozen.
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 12 muffins
*Estimate Only
Ingredients
- 1½ cup blueberries, washed and dried very well
- 1 cup all-purpose flour
- 1½ cups Purple Corn Flour
- ⅔ cup sugar, plus more for sprinkling
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
-
- teaspoon Pereg Kosher Salt purchase
-
- 1 teaspoon vanilla
- ¼ cup grapeseed oil, plus more for greasing pan
- 2 eggs, whisked together
- ¾ cup buttermilk
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