Introducing a mouthwatering twist on the classic muffin –Blueberry Corn Muffins with a luscious Maple Glaze. These delightful treats are anything but ordinary, thanks to their unique combination of cornmeal and fresh blueberries. Prepare to embark on a culinary adventure that promises not only exceptional flavor but also unparalleled moistness and deliciousness. With the earthy richness of cornmeal perfectly complementing the burst of juicy blueberries, and the sweet, velvety embrace of a maple glaze, these muffins are a delightful fusion of sweet and savory, and they'll quickly become your go-to indulgence. Get ready to elevate your breakfast or snack time with this extraordinary recipe that will have your taste buds singing with joy.
Ingredients:
1 Cup milk
1/4 Greek yogurt or sour cream
3 Eggs
1 Teaspoon vanilla
1/4 Teaspoon maple extract (optional but yummy yummy)
2 Cups flour
1 Cup cornmeal
1 Tablespoon baking powder
1 1/4 Cups sugar
2 Teaspoons salt
1/2 Cup butter, melted
2 Cups blueberries, fresh or frozen
For Glaze:
1/4 Cup butter
1/2 Cup pure maple syrup
1/2 Teaspoon maple extract (Optional)
Pinch of salt
1-1 1/2 Cup powdered sugar
Directions:
Combine milk, yogurt, eggs, and extracts.
Mix well.
Add flour, cornmeal, baking powder, sugar, and salt.
Mix just until combined.
Whisk in melted butter.
Fold in blueberries.
Scoop into prepared muffin pan.
Bake at 425 for 5 minutes.
Lower temperature to 375 and bake for another 10-15 minutes until fully baked. If you are using frozen berries it will increase your baking time.
While your muffins are baking, prepare your glaze.
In a small saucepan, over a medium heat, combine butter and syrup. whisk continuously until melted and bubbling.
Remove from heat.
Add salt and extract, if using.
Whisk in sugar until mixture is smooth and thickened.
Allow muffins to sit in baking pan for 10 minutes before removing.
Spoon glaze over them. Glaze will set after a few minutes. Sometimes I double glaze.
Enjoy!
Watch the step-by-step on Instagram by clicking the link below: