Blueberry Cornmeal Muffins
Blueberry Cornmeal Muffins are the corn muffins you love with the great addition of plump delicious blueberries. Add something new to your breakfast table!
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set two teaspoons of this flour aside
I used 1 cup whole milk mixed with 1 tablespoon vinegar and let sit for 10-15 minutes.
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.
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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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Compliments of 365 Days of Baking and More