Blueberry Corn Muffins Recipe
Servings: 1
Ingredients
- 1 1/3 c. unbleached flour
- 2 x Large eggs
- 2/3 c. corn flour
- 1 c. lowfat milk
- 2 tsp baking pwdr
- 1 c. buttermilk
- 1/2 tsp baking soda
- 1/4 c. melted butter
- 1/2 tsp salt
- 2 c. blueberries
- 1/4 c. sugar
Directions
- Sift the dry ingredients together. Beat the Large eggs, lowfat milk, buttermilk and butter together. Pour the egg mix into the flour mix and stir just sufficient to moisten the dry ingredients.
- Fold the blueberries into the batter. Grease a muffin tin and fill the muffin c. 2/3 full with batter. Bake at 400 F for 20 min or possibly till golden.
- This is my own recipe and I do not necessarily use exact amounts when I bake so feel free to change it. It's also good with a combination of blueberries and sauted apples, if you decide to do it which way, you should add in a little lemon juice and some cinnamon to the batter.
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