CATEGORIES
INGREDIENTS
- Cooking Time: 20-24
- Servings: 6-8 muffins
- Preparation Time: 15-20
- 1 cup corn meal (yellow or white)
- 1 cup all-purpose flour (whole wheat or white)
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2-3 teaspoons turbinado or cane sugar (optional)
- 1 1/8 cup milk
- 2 eggs
- 1/2 cup canola oil
- 1 cup blueberries (fresh or frozen)
DIRECTIONS
- 1. Preheat oven to 400 degrees F.
- 2. Mix dry ingredients (corn meal, flour, baking powder, salt, sugar) together in a large bowl.
- 3. Add the milk, oil, and eggs to bowl and mix until thoroughly blended.
- 4. Add the blueberries to batter and mix thoroughly.
- 5. Spoon batter into a muffin tin. Tin should be lined with paper/foil cups OR lightly greased with vegetable oil.
- 6. OPTIONAL: Lightly sprinkle additional sugar on top of muffins for extra sweetness.
- 7. Place muffin tin in oven and bake for 20-24 minutes until golden brown. Test with a fork to ensure muffins are cooked through before removing from oven.
- 8. Recommended to serve warm with small dab of butter.
- Additional options:
- -Substitute sugar with honey
- -Substitute canola oil with 1/2 cup of melted butter
- -Substitute milk with almond or soy milk as preferred
- -Add your favorite chopped nuts for extra crunch (recommend walnuts, almonds, or pecans)
