Blueberry Cornmeal Muffins
By Kathy_S
These are best eaten on the day they are made, right from the oven or warmed up.
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Ingredients
- 1 cup flour
- 1/2 cup + 1tbsp cornmeal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2/3 cup sugar
- pinch salt
- 1/2 cup vegetable oil
- 1 egg
- 3/4 cup blueberries
Preparation
Step 1
Preheat the oven to 400 F and line muffin tins with paper.
In large bowl, mix the flour, cornmeal, baking powder, baking soda and sugar and salt.
In a measuring cup, pour the oil and buttermilk and whick in the egg.
Stir the oil mixture into the dry ingredients and gently fold in half the blueberries.
Divide the batter between each muffin case and drop the remaining blueberries on top.
Coo in the oven for 18 minutes. Leave muffins in the tim for 5 minutes then remove from tin onto wire rack to cool a little. Serve warm.