Blueberry Cornmeal Muffins – the texture and taste of a corn muffin with the great taste of those healthy and yummy blueberries.
SAVE THESE BLUEBERRY MUFFINS TO YOUR FAVORITE PINTEREST BOARD!
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Blueberry Cornmeal Muffins
- 1 cup yellow cornmeal
- 1 cup flour set two teaspoons of this flour aside
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 egg
- 1 cup buttermilk I used 1 cup whole milk mixed with 1 tablespoon vinegar and let sit for 10-15 minutes.
- 4 tablespoons butter melted
- 1 ¼ cups fresh or frozen blueberries If using frozen, be sure to thaw them well enough in advance and drain in a colander as they may turn your batter blue.
- Prepare a 12-cup muffin tray by coating it generously with butter.
- Preheat oven to 350 degrees F.
- In a medium bowl, mix together corn meal, flour, sugar, baking powder and salt.
- In a small bowl, whisk together the egg, buttermilk and butter.
- Add to dry ingredients and stir until just combined.
- In a small bowl, gently toss the blueberries with the two teaspoons of flour you've set aside. This will help to prevent the blueberries from sinking to the bottom.
- Fold in blueberries.
- Divide batter evenly among the prepared muffin cups.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
For a super breakfast, serve these Blueberry Cornmeal Muffins with…
Some photos from the original post…