Blueberry Cornmeal

Photo by Juli-Ann S.
Adapted from foodlion.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from foodlion.com

Ingredients

  • 1 1/4

    cups all-purpose flour

  • 3/4

    cup light brown sugar

  • 1/2

    cup cornmeal

  • 1

    tablespoon baking powder

  • 1/2

    teaspoon salt

  • 1

    cup milk

  • 1/2

    cup unsalted butter, melted

  • 1

    egg, lightly beaten

  • 1

    cup frozen blueberries

Directions

Preheat the oven to 375°F. Grease muffin cups or line with paper muffin liners. Stir together the flour, brown sugar, cornmeal, baking powder, and salt in a large bowl. Add the frozen blueberries and gently stir until lightly coated. In a small bowl, whisk together the milk, butter, and egg. Add the milk mixture to the flour mixture. Stir just until moistened. Spoon the batter into the prepared muffin cups. Bake in the preheated oven for 20 minutes. Transfer to a cooling rack. Let muffins sit for 10 minutes before removing from pan.

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