Get ready to transform your breakfast routine with these stunning Blue Corn Muffins with Cranberries - a recipe that's about to become your new morning obsession! Imagine biting into a muffin that combines the rich, earthy flavor of blue cornmeal with the tart burst of cranberries, creating a culinary masterpiece that's both visually striking and incredibly delicious. These aren't just ordinary muffins; they're a gourmet experience that brings the rustic charm of Southwestern cuisine right to your kitchen, guaranteed to impress everyone from foodie friends to hungry family members.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup blue cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 cup fresh or dried cranberries
Instructions
- Preheat the oven to 400°F (200°C). Prepare a 12-cup muffin tin by greasing each cup with butter or cooking spray, or line with paper muffin liners.
- In a large mixing bowl, combine the blue cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk the dry ingredients together until well blended and free of lumps.
- In a separate medium bowl, whisk together the milk, vegetable oil, and eggs until fully incorporated and smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula until just combined. Be careful not to overmix, as this can result in tough muffins.
- Fold in the cranberries, distributing them evenly throughout the batter. If using fresh cranberries, you can lightly coat them in a tablespoon of flour to prevent sinking.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Blue cornmeal can be slightly more delicate than regular cornmeal, so handle the batter gently to maintain its unique texture.
- For extra flavor, consider toasting the blue cornmeal briefly in a dry skillet before mixing to enhance its nutty undertones.
- If using fresh cranberries, toss them in a light dusting of flour to prevent sinking to the bottom of the muffins.
- Don't overmix the batter - stop stirring as soon as the dry and wet ingredients are just combined to ensure tender muffins.
- For a gourmet touch, sprinkle a little raw sugar on top of the muffins before baking to create a beautiful, crispy top.
- These muffins freeze wonderfully - wrap individually and reheat for a quick breakfast or snack anytime!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 11g
Saturated Fat: g
Cholesterol: 35mg
