Purple Corn and Blueberry Muffins

Prep time: 15 minutes | Cook time: 15 minutes | Yield: 12 muffins *Estimate Only
Purple Corn and Blueberry Muffins

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
  • 1 teaspoon vanilla
  • ¼ cup grapeseed oil, plus more for greasing pan
  • 2 eggs, whisked together
  • ¾ cup buttermilk

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.

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