Blueberry Corn Muffins
baking with berries
Berries are a high-fiber, low-carbohydrate fruit that provide a wealth of antioxidants. They are a great way to boost nutrition and flavor in baked goods. When fresh berries are not in season, frozen are a good alternative. If using frozen blueberries, do not thaw. Simply rinse off ice crystals, then pat dry completely on paper towels. Toss separately with about 3 tablespoons of the flour, then stir into the batter after the liquid has been added.
DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It’s OK if some of the paper is sticking out over the rim.) Fill each cup as directed.