Cornmeal muffins with blueberries are a delightful combination of sweet and savory flavors, offering a unique twist on traditional muffins. The coarse texture of cornmeal adds a wonderful heartiness, while the fresh blueberries provide bursts of sweetness in every bite. Perfect for breakfast, brunch, or as a snack, these muffins are not only delicious but also easy to prepare. Whether enjoyed warm with a pat of butter or on their own, cornmeal muffins with blueberries are sure to brighten your day!
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup melted butter
- 2 large eggs
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
Instructions:
1. Preheat your oven to 400°F (200°C) and grease or line a muffin tin with paper liners.
2. In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.
3. In a separate bowl, mix together the milk, butter, and eggs until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix. The batter may be slightly lumpy.
5. Gently fold in the blueberries, being careful not to crush them.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
9. Enjoy these delicious cornmeal muffins with blueberries warm or at room temperature, perfect for any time of day!
Aprile's Kitchen 