Blueberry Cardamom Corn Muffins
An easy muffin recipe with unique flavors.
Servings: 12
Ingredients
- 1 cup all purpose flour
- 1 cup masa harina instant corn masa flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon McCormick Gourmet Ground Cardamom
- ½ teaspoon McCormick Gourmet Sicilian Sea Salt
- ¼ cup butter softened
- ½ cup sugar
- 1 egg
- 1 ½ cups buttermilk
- 1 cup fresh blueberries frozen can be used and they do not need to be defrosted
Instructions
- Preheat oven to 400 degrees F. Line a twelve tin muffin pan with cupcake liners.
- In a medium bowl, mix together flour, masa harina, baking powder, baking soda, cardamom and salt. Mix well.
- With an electric mixer, beat the butter and sugar in another bowl until creamy. Beat in the egg until the mixture is smooth. Add half of the flour mixture alternating with the buttermilk and the rest of the flour mixture. Mix until just moistened.
- Fold in the blueberries. Fill the 12 muffin cups two-thirds full with batter. Bake at 400 degrees F for 14 to 18 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing muffins from pan to a wire rack.
Notes
Masa harina is flour made from dried corn kernels that have been soaked in limewater. It is available in Latin markets and the baking aisle or international isle of some supermarkets.