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
Molly Makes Cornbread Muffins with Honey Butter | From the Test Kitchen | Bon Appétit
These extra corny cornbread muffins are corny not because they tell dad jokes, but because there are actual kernels of fresh corn in there, plus sour cream for moistness, and cornmeal so you can actually taste corn.
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Blueberry-Cornmeal Cake | Southern Living
This moist, berry-studded cake gets its great texture from medium-grind cornmeal. Fresh blueberries are in abundance this time of year in the South. With the u-pick farms and farmers’ markets, you can easily get carried away and come home with enough berries for cobblers, smoothies, muffins, and breads. Fortunately, blueberries freeze well, so if you don’t bake up all of your berries in a day or two, you can store them in the freezer.
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Blueberry Cornbread Muffin Recipe
Learn how to make delicious blueberry cornbread muffins. This vintage recipe combines the texture of cornbread muffins with the moist flavor of blueberry muffins.
You'll love how easy this recipe comes together! In fact, I made it on a weeknight for supper!
These muffins are great with your soup, chili or salad supper. They also make tasty breakfast or coffee break treats!
Sweet Blueberry Cornbread Muffins Recipe
A very easy and delicious Sweet Blueberry Cornbread Muffins Recipe for you to bake at home! I got a lot of complements on these. Warning- they are very yummy!
Ingredients for this recipe can be found at the beginning of the video
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Blueberry Corn Muffins - Vegan & Gluten-free!
Blueberry Corn Muffins
Ingredients:
1 cup 1 to 1 Gluten-free Flour
1 cup Self Rising Corn Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
2 teaspoons Vanilla
1 cup Unsweetened Non-Dairy Milk
1/2 cup of Non-Dairy Yogurt
1/3 cup Maple Syrup
1 cup Fresh Blueberries
In a large bowl, whisk together the 1 to 1 flour, corn flour, baking powder, baking soda, cinnamon & nutmeg. Make a well in the center and add the rest of the ingredients. Mix until well combined. Spoon into silicone muffin cups for easy cleanup. Bake at 400°F for 25 minutes or until it passes the toothpick test. Let cool completely before removing from the silicone cups. Enjoy!
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