Purple Corn and Blueberry Muffins
Preheat oven to 350 degrees F. Grease a 12-cup muffin pan with oil or line with paper muffin liners.
Take 1 tablespoon flour and toss with blueberries in a small bowl. This prevents them from sinking to the bottom while baking.
In a separate large bowl, sift remaining all-purpose flour, Pereg purple corn flour, sugar, baking powder, baking soda and salt.
Then add liquids: vanilla, oil, eggs and buttermilk and mix just until combined. Stir in blueberries. Do not overmix.
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.
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
- 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
- 1 teaspoon vanilla
- ¼ cup grapeseed oil, plus more for greasing pan
- 2 eggs, whisked together
- ¾ cup buttermilk
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