This recipe for blueberry cornbread muffins is a variation of our Cornbread Muffins recipe. Ọ bụ ụzọ dị mma isi kporie ndụ ngwa ngwa na nri ụtụtụ dị mfe.
To uzommeputa na-agwakọta ọhụrụ blueberries na a dịtụ ụtọ cornbread batter, na-eme maka a zuru okè itule nke flavors na textures.
-Awụlikwa elu na-:
How to Make Blueberry Cornbread Muffins
Note: A na-enye ntụziaka zuru ezu na kaadị nhazi n'okpuru.
Kpoo oven ahụ ruo ogo 350 F. Mmanụ aṅụ a 12 iko muffin pan with cooking spray or butter (or line muffin cups with parchment muffin liners); set aside.
N'ime iko iko mmiri mmiri 2, tinye 1 tablespoon nke ihe ọṅụṅụ lemon na mmiri ara ehi zuru ezu iji jupụta na ¾ cup akara. Mee ka ngwakọta ahụ nọrọ ọdụ maka nkeji 5 ruo 10 na ụlọ okpomọkụ; ọ ga-agbagọ ntakịrị, gbakọọ ma dịrị njikere iji.
Gwakọta ihe ndị akọrọ n'ime nnukwu efere; tụba n'ime blueberries ka okpu; nke a ga-eme ka blueberries ghara imikpu n'ala. Gwakọta akwa, vanilla, lemon zest, ngwakọta mmiri ara ehi, bọta gbazere, na mmanụ n'ime nnukwu efere. Jiri nwayọọ nwayọọ fesaa ihe ndị ahụ dị mmiri n'ime ngwakọta akọrọ, kpachara anya ka ị ghara ịgwakọta batter ahụ.
Spoon the batter evenly into the prepared muffin pan, filling each cup very full—Bake for 28 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool the Blueberry Cornbread Muffins in the pan for a few minutes, then serve warm with butter or transfer to a wire rack to cool completely.
Ntụziaka emetụtara:
- Muffins ugu na pecan Streusel
- Strawberry muffins
- Apple muffins na-esi ísì ụtọ
- Banana Obere Chocolate Chip Muffins
- Chocolate banana muffins
- Achịcha ọka ọka ugu
- Muffins with Pumpkin Spice
Ntụziaka
Easy Blueberry Cornbread Muffins
Ngwaọrụ
Efrata
- 1-½ iko ntụ ọka niile , tinye n'ime iko ihe atụ ma gbatịa ya
- ½ Iko ọka Quaker odo odo
- 6 tablespoons sugar granulated
- 6 tablespoons ọkụ aja aja
- 2 teaspoons ntụ ntụ na-abụghị nke aluminom
- ¼ teaspoon nnu kosher
- 1 Iko blueberries ọhụrụ ma ọ bụ oyi kpọnwụrụ ọhụrụ (gbazee)
- 2 akwa buru ibu , ọnụ ụlọ okpomọkụ
- 1 tablespoon ihe dị ọcha vanilla wepụ
- ¾ Iko ube oyibo ma ọ bụ mmanụ ọ bụla na-esi ísì ụtọ
- ¾ Iko mmiri ara ehi dum , jikọtara ya na 1 tablespoon nke ihe ọṅụṅụ lemon ọhụrụ squeezed
- 3 teaspoons ihe dị ọcha vanilla wepụ
- zest nke 1 lemon
ntuziaka
- Preheat the oven to 350 °F degrees. Grease a 12-cup muffin pan with cooking spray or butter (or line muffin cups with parchment muffin liners); set aside.
- N'ime iko iko mmiri mmiri 2, tinye 1 tablespoon nke ihe ọṅụṅụ lemon na mmiri ara ehi zuru ezu iji jupụta na ¾ cup akara. Mee ka ngwakọta ahụ nọrọ ọdụ maka nkeji 5 ruo 10 na ụlọ okpomọkụ; ọ ga-agbagọ ntakịrị, gbakọọ ma dịrị njikere iji.
- Gwakọta ihe ndị akọrọ n'ime nnukwu efere; tụba n'ime blueberries ka okpu; nke a ga-eme ka blueberries ghara imikpu n'ala.
- Na nnukwu efere, jikọta akwa, lemon zest, vanilla, ngwakọta mmiri ara ehi, bọta gbazere, na mmanụ. Jiri nwayọọ nwayọọ fesaa ihe ndị ahụ dị mmiri n'ime ngwakọta akọrọ, kpachara anya ka ị ghara ịgwakọta batter ahụ.
- Spoon the batter evenly into the prepared muffin pan, filling each cup very full—Bake for 28 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the Blueberry Cornbread Muffins for a few minutes in the pan, then serve warm with butter or transfer to a wire rack to cool completely.
Notes
Ozi nri niile dabere na ngụkọ nke ndị ọzọ na ọ bụ naanị atụmatụ. Ntụziaka ọ bụla na uru oriri na-edozi ahụ ga-adịgasị iche dabere na ụdị ị na-eji, usoro nha, na nha nke otu ezinụlọ.