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.
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For a super breakfast, serve these Blueberry Cornmeal Muffins with…
Loaded Huevos Rancheros
Baking Bacon; How To Bake Bacon in the Oven
Chocolate Croissant Baked French Toast
Cinnamon Sugar Palmiers
Some photos from the original post…
Comments & Reviews
I’m in Australia. Does “cornmeal” have another name by which I may know it?
Audrey, probably the best substitute as recommended through the following link would be corn flour. If you make them with it, please let me know how they turn out!