All Year Blueberry Corn Muffins Recipe
Servings: 1
Ingredients
- 1 c. buttermilk
- 2 lrg Large eggs
- 1/4 c. corn oil
- 1 c. cornmeal
- 1 c. all purpose flour
- 1/2 c. packed golden sugar
- 1 1/2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 box frzn blueberries unthawed (12-oz)
Directions
- Preheat oven to 400F. Line 12-c. muffin pan with muffin papers. Whisk buttermilk, Large eggs and corn oil together in small bowl. Sift cornmeal, flour, brown sugar, baking pwdr, baking soda and salt into large bowl.
- Add in blueberries and toss to coat thoroughly. Add in buttermilk mix and stir just till dry ingredients are moist.
- Spoon batter into prepared muffin pan. Bake till tester inserted into center of muffins comes out clean, about 27 min. Transfer muffins to rack. Let stand 15 min and serve.
- Makes 12.
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