Homemade corn muffins with fresh or frozen blueberries, perfect for any breakfast or brunch!
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 0.33 cups white sugar
- 2.5 teaspoons baking powder
- 0.25 teaspoons salt
- 1 cup buttermilk
- 6 tablespoons unsalted butter , melted
- 1 egg , beaten
- 1.5 cups fresh blueberries
Instructions
-
1
Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
-
2
Mix cornmeal, flour, sugar, baking powder, and salt together in a large bowl. Stir in buttermilk, butter, and egg. Fold blueberries into the batter.
-
3
Spoon batter into the prepared muffin tin.
-
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts
Per serving
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