Blueberry-Cornmeal Muffins

November 09, 2016 By:

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Tagged: Natural Snack Time Kid Friendly Dinner Flour Kid Friendly Baked Breads Sugar Breakfast Lunch Meals Back to School Muffins Breakfast & Brunch Brunch Butter Easter Blueberries Comfort Foods Milk Easter 30 Minutes or Less Occasion Vegetarian Comfort Foods Pastries & Bread Snacks Blueberries Brunch Recipes Back to School Eggs
Prep:
10 minutes
Cook:
20 minutes
Serves:
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.

Ingredients

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Directions

  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.