Blueberry Maple Cornbread

By á-6416

Ingredients

• Dry Ingredients
• 1 1/2 cups yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• Wet Ingredients
• 1 cup buttermilk*
• 2 large eggs
• 1/2 stick butter, melted
• 1/3 cup pure maple syrup
• 1 cup blueberries

Preparation

Step 1

Preheat oven to 400 degrees.
Add dry ingredients to a large bowl and stir until evenly combined.
In a separate bowl, whisk together the wet ingredients.
Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in blueberries.
***Place muffin/cupcake paper liners in a 12-cup muffin/cupcake tin and spray with nonstick cooking spray. Evenly divide the cornbread mixture and bake for 15-20 minutes, or until golden.
NOTES
*If you don’t have buttermilk on hand you can substitute 1 cup skim milk plus 2 tablespoons melted butter

***Instead of using muffin paper liners you can generously spray your muffin tin with nonstick cooking spray and pour batter directly into the tin. After baking wait until cool to remove muffins by gently slicing around each muffin with a knife. If you use this method, just be prepared that all of your muffins might not come out 100% clean. For me its usually 9 out of 12 come out completely clean. It gives me an excuse to eat the others right away.