Blueberry Cornbread Muffins. Blueberry muffins with the hearty flavor of cornmeal. I'm happy to share my recipe with you. How to make blueberry cornbread muffins.
Today's recipe is for Blueberry Cornbread Muffins. Add the milk, honey, and oil, and whisk until well combined. I love the corn and blueberry mixture together. You can have Blueberry Cornbread Muffins using 9 ingredients and 3 steps. Here is how you achieve that.
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.
- Prepare of Substitute.
- Prepare of Box of your favorite cornbread, follow box directions and add a hand full or two of blueberries.
I made muffins out of the recipe. This is an extremely dry muffin, the flavor is good but I would add a. Grease muffin pans or use paper baking cups. Combine muffin mixes, eggs, sour cream, milk and sugar until blended.
Blueberry Cornbread Muffins instructions
- 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..
Remove muffins from cups and cool on a rack. Muffins keep in an airtight container at room. Whisk flour, cornmeal, and baking powder together in a medium bowl; add to butter mixture in mixer bowl. Slowly pour in milk, beating on low, until just combined. Muffins that have extra toppings like a strudel won't freeze as well as simpler varieties.
