Blueberry Corn Muffins
10 ingredients
5 steps
Ingredients
- 1 cup fresh or frozen blueberries (Do not thaw)
- 1 cup all - purpose flour
- 1 cup yellow cornmeal
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1 cup of buttermilk (Milk will do fine instead depends what you like)
- 1/4 cup vegetable oil
Directions
-
11. Preheat oven to 400 F. Spray the muffin holder with non-stick cooking spray.
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22. If using fresh blueberries rinse and drain under cold water.
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33. If you are using frozen blueberries keep frozen do not thaw.
-
44. Pour the flower, cornmeal, sugar, baking soda, baking powder, and salt into one of the mixing bowls. Beat with a fork until it is well combined. With wooden spoon stir the buttermilk mixture until it is just moistened. Do not mix batter to much it should be lumpy. Fold the blueberries into the batter be careful not to mash them.
-
55. Fill each muffin cup with the batter. Set the timer for 18 minutes. Serve them at room temperature.
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