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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Poop Emoji Cookies
Since my daughter is obsessed with emojis and especially the poop emoji, for her birthday this year I made these poop emoji cookies as a treat to share with her class. Needless to say, they were a huge hit! They are based on a German cookie recipe and are different than American cookies — pretty dry and not very sweet as in Germany cookies are always eaten with tea or coffee. I'll be making them again as Halloween cookies.
Shrimp Pasta Salad With a Creamy Lemon Dressing
This lemon shrimp pasta salad is low in calories. Originally meant to be a side dish I made some healthy substitutions and added shrimp. Serve with asparagus, the entire family loves it.
Broiled Lobster Tails
This lobster tail recipe cooks whole lobster tails with melted butter and paprika under the broiler for an impressive meal for two that's quick and easy, too!