Blueberry-Cornmeal Muffins

November 09, 2016 By: Comments
Tagged: Dinner Dinner. Back to School Back to School. Brunch Brunch. Vegetarian Vegetarian. Natural Natural. Pastries & Bread Pastries & Bread. Kid Friendly Kid Friendly. Breads Breads. Snacks Snacks. Eggs Eggs. Occasion Occasion. Easter Easter. Snack Time Snack Time. Recipes Recipes. Lunch Lunch. Baked Baked. Sugar Sugar. Comfort Foods Comfort Foods. Back to School Back to School. Muffins Muffins. Blueberries Blueberries. Kid Friendly Kid Friendly. Flour Flour. Brunch Brunch. Breakfast Breakfast. 30 Minutes or Less 30 Minutes or Less. Comfort Foods Comfort Foods. Butter Butter. Meals Meals. Breakfast & Brunch Breakfast & Brunch. Milk Milk. Easter Easter.
10 minutes
20 minutes
Makes 12 muffins
These muffins have a just-right sweetness and texture making them perfect for accompanying a soup or salad. Or enjoy them with a mid-morning cup of coffee.


Select ingredients:


  1. Preheat the oven to 375°F. Grease muffin cups or line with paper muffin liners.
  2. Stir together the flour, brown sugar, cornmeal, baking powder, and salt in a large bowl. Add the frozen blueberries and gently stir until lightly coated.
  3. In a small bowl, whisk together the milk, butter, and egg.
  4. Add the milk mixture to the flour mixture. Stir just until moistened. Spoon the batter into the prepared muffin cups.
  5. Bake in the preheated oven for 20 minutes. Transfer to a cooling rack. Let muffins sit for 10 minutes before removing from pan.