Molly Yeh's Jumbo Blue Corn Blueberry Muffins | Girl Meets Farm | Food Network
Molly’s jumbo blueberry muffins are delicious, plump and filled with a rich cream cheese surprise!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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Jumbo Blue Corn Blueberry Muffins
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 1 hr 55 min (includes cooling time)
Active: 20 min
Yield: 6 jumbo muffins
Ingredients
Batter:
1 1/2 cups (180 grams) all-purpose flour
1 cup (105 grams) blue cornmeal
2/3 cup (132 grams) granulated sugar
1 tablespoon baking powder
3/4 teaspoon kosher salt
1 cup whole milk
1 large egg
1 large egg yolk (save the egg white for the Cream Cheese Belly)
2 tablespoons neutral oil
2 teaspoons freshly grated lemon zest
1 1/2 teaspoons pure vanilla extract
1 stick (113 grams) unsalted butter, melted and cooled (8 tablespoons)
1 1/4 cups (175 grams) fresh or frozen wild blueberries, thawed and drained
2 tablespoons turbinado sugar
Cream Cheese Belly:
2 tablespoons granulated sugar
2 teaspoons egg white
1 teaspoon all-purpose flour
1 teaspoon milk
1/2 teaspoon pure vanilla extract
4 ounces (113 grams) cream cheese, at room temperature
Directions
Special equipment: a 6-cup jumbo muffin tin; 6 paper liners
Arrange an oven rack in the middle position. Preheat the oven to 375 degrees F.
Line a 6-cup jumbo muffin tin with paper liners. Set aside.
In a large bowl, stir together the flour, cornmeal, granulated sugar, baking powder and salt. In a separate, medium mixing bowl, whisk together the milk, egg, yolk, oil, lemon zest and vanilla until smooth. Pour the wet ingredients to the dry and stir just to combine (a few lumps are OK). Pour in the butter and stir until combined. Set the batter aside to hydrate while you prepare the cream cheese mixture, 5 or 10 minutes.
For the cream cheese filling: In a medium mixing bowl, whisk together the granulated sugar, egg white, flour, milk and vanilla until smooth. Add the cream cheese and whisk vigorously to combine until completely smooth. Set aside.
Stir the blueberries into the hydrated batter.
Use an ice cream scoop to divide the batter among the cupcake liners. Press the back of a spoon in the center of each to make a small depression in the center. Fill the centers with a dollop of the cream cheese mixture and lightly swirl the batter around on top. Sprinkle the tops of the muffins with the turbinado sugar. Bake in the oven until the muffins have risen and a toothpick inserted into a non-cream cheese part comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 5 minutes, then remove the muffins on to a wire rack to cool completely.
Extra muffins will keep, well wrapped, at room temperature for up to 2 days or can be stored in the freezer in an airtight container for up to 3 months.
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Molly Yeh's Jumbo Blue Corn Blueberry Muffins | Girl Meets Farm | Food Network
How to Make Jiffy Blueberry Muffin Mix
Jiffy Blueberry Muffin Mix Review:
Good tasting muffins, easy to bake and very yummy!
I liked the texture, I baked it in a Muffin pan for 14 minutes , It came out moist and delicious.
I hope you enjoy this video, and Happy Baking!
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Orange Blueberry Corn Muffins in the Power AirFryer Oven
Make fluffy and delicious blueberry corn muffins right in your Power AirFryer Oven!
1 1⁄4 cups cornmeal
3⁄4 cup flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1⁄2 cup sugar
juice & zest of 1 navel orange
4 tbsp. butter, melted
1 large egg
3⁄4 cup buttermilk
1⁄2 pint blueberries
1. Combine the cornmeal, our, baking powder, baking soda, and salt in a bowl.
2. Combine the sugar and orange zest in a separate bowl and mix thoroughly to release the oils.
3. Add the orange juice, butter, egg, and buttermilk to the sugar and orange zest and whisk.
4. Combine the two bowls and fold the blueberries into the mixture.
5. Scoop the mixture into 15 foil cupcake liners. Place the cupcake liners on two Air Flow Racks. Place the Racks on the lower
and middle shelves of the Power AirFryer Oven.
6. Press the Power Button (370° F for 15 mins.). Rotate the Racks after 8 mins.
7. Let the muf ns cool and serve them with butter.
How to Make Corn Muffins | Corn Recipe | Allrecipes.com
Get the recipe for Basic Corn Muffins at
Watch how to make homemade corn muffins. Top these savory muffins with butter and honey. Add jalapeno peppers and Cheddar if you like.
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