Cornbread Muffins with Blueberries
These cornbread muffins with blueberries are a delightful twist! Tender, sweet, and perfect for any meal or snack.
Equipment
- Mixing bowls
- Whisk
- Muffin Tin
- Muffin liners
- Measuring cups and spoons
- Rubber spatula
Ingredients
- 1 cup blueberries fresh or frozen
- 1 ½ cups yellow cornmeal
- ½ cup all-purpose flour
- 1 tablespoon baking powder
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- ½ stick butter melted
- ⅓ cup pure maple syrup
Instructions
- Preheat your oven to 400°F (200°C).
- Grease your muffin tin or line it with muffin liners.
- In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, sugar, and salt.
- In a separate bowl, combine the buttermilk, eggs, melted butter, and maple syrup. Whisk until well blended.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined.
- Gently fold in the blueberries.
- Scoop the batter into the prepared muffin tin, filling each cup about ⅔ full.
- Bake for 15-20 minutes, or until a toothpick inserted comes out clean.
- Let them cool in the tin for about 5 minutes before transferring them to a wire rack.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- Freeze individually wrapped muffins for up to 3 months.
- Thaw at room temperature or warm in the microwave.