Raspberry Corn Muffins

By MeanJean

The addition of raspberries compliments these corn muffins wonderfully. Ready in less than 30 minutes, you could be enjoying them in no time at all!

Ingredients

• 1 cup (2-sticks) plus 2 tablespoons unsalted butter, room temperature
• 3/4 cup sugar, plus 2 tablespoons for sprinkling
• 3 tablespoons honey
• 2 large eggs
• 2 cups white whole wheat flour
• 2 cup yellow cornmeal
• 3 1/2 teaspoons baking powder
• 1 cup buttermilk
• 1 cup blueberries

Details

Servings 12
Preparation time 20mins
Cooking time 25mins

Preparation

Step 1

Heat oven to 375°F. Fill twelve muffin tins with paper liners.

Place softened butter, 3/4 cup sugar, and honey in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add eggs; beat 1 minute more.

Whisk flour, cornmeal, and baking powder together in a medium bowl; add to butter mixture in mixer bowl. Beat until combined. Slowly pour in milk, beating on low, until just combined. Fold in raspberries. Divide dough among muffin tins (do not pack too firmly. Brush tops with cold water; sprinkle 1 teaspoon sugar over each.

Bake until tops are browned, centers are set, and a cake tester inserted in center of muffin comes out clean, about 25 to 30 minutes. Let cool in pans 5 minutes. Serve at once.