Blueberry Cornbread Muffins
  • 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)
  1. 1. Preheat oven to 400 degrees F.
  2. 2. Mix dry ingredients (corn meal, flour, baking powder, salt, sugar) together in a large bowl.
  3. 3. Add the milk, oil, and eggs to bowl and mix until thoroughly blended.
  4. 4. Add the blueberries to batter and mix thoroughly.
  5. 5. Spoon batter into a muffin tin. Tin should be lined with paper/foil cups OR lightly greased with vegetable oil.
  6. 6. OPTIONAL: Lightly sprinkle additional sugar on top of muffins for extra sweetness.
  7. 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. 8. Recommended to serve warm with small dab of butter.
  9. Additional options:
  10. -Substitute sugar with honey
  11. -Substitute canola oil with 1/2 cup of melted butter
  12. -Substitute milk with almond or soy milk as preferred
  13. -Add your favorite chopped nuts for extra crunch (recommend walnuts, almonds, or pecans)
These blueberry cornbread muffins are great for breakfast! Submitted by: "Ryan Ayers"