Blueberry Cornbread Muffins. Blueberry muffins with the hearty flavor of cornmeal. I'm happy to share my recipe with you. Line a muffin pan with paper liners (don't skip the liners or the blueberries will stick to the pan).
Today's recipe is for Blueberry Cornbread Muffins. In a large bowl, whisk the buttermilk, eggs and vanilla to blend. Whisk flour, cornmeal, and baking powder together in a medium bowl; add to butter mixture in mixer bowl. You can have Blueberry Cornbread Muffins using 9 ingredients and 3 steps. Here is how you cook it.
Ingredients of Blueberry Cornbread Muffins
- You need 1/2 cup of cornmeal.
- You need 1/2 cup of flour.
- You need 1/4 cup of sugar.
- You need 2 teaspoons of baking powder.
- Prepare 1/2 teaspoon of salt.
- It's 1/2 cup of water.
- It's 1 cup of blueberries.
- It's of Substitute.
- Prepare of Box of your favorite cornbread, follow box directions and add a hand full or two of blueberries.
Slowly pour in milk, beating on low, until just combined. Mix cornmeal, flour, sugar, baking powder, and salt in a bowl. Beat eggs, milk, and oil together in a separate large bowl. Add the milk, honey, and oil, and whisk until well combined.
Blueberry Cornbread Muffins step by step
- Add cornmeal, flour, sugar, baking powder and salt to bowl. Mix. Add water. Mix..
- Add blueberries and gently mix with spoon..
- Pour mixture into 8x8 pan that's been sprayed with nonstick spray. Bake for 22-24 minutes. Allow to cool and cut into squares..
Grease muffin pans or use paper baking cups. Combine muffin mixes, eggs, sour cream, milk and sugar until blended. Moist, rich and heavenly cornbread muffins bursting with juicy blueberries. Perfect as breakfast, snack or even a side dish! My name is Chung-Ah and I am a Dexter addict.