Blueberry-Ginger Corn Muffins

Blueberries are native to North America and have been enjoyed by Native Americans for centuries. They are packed with antioxidants and are considered a superfood.

This is vegetarian recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Blueberry-Ginger Corn Muffins

Cooking Method: Baking Cuisine: American Courses: Bakery, Breakfast Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 12 Calories: 2640

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup Cornmeal
• 1 cup All-purpose flour
• 0.5 cup Granulated sugar
• 2 tablespoon Baking powder
• 0.5 teaspoon Salt
• 1 teaspoon Ground ginger
• 2 large Eggs
• 1 cup Milk
• 0.5 cup Unsalted butter
• 1 cup Blueberries
• 1 teaspoon Fresh ginger

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and ground ginger.
3. In a separate bowl, beat the eggs and then stir in the milk, melted butter, blueberries, and grated fresh ginger.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
8. Serve and enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 34g12%

Sugars 16g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.