All-Year Blueberry Corn Muffins 1 c Buttermilk
2 lg Eggs
1/4 c Corn oil
1 c Cornmeal
1 c All purpose flour
1/2 c Packed golden brown sugar
1 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 Box frozen blueberries; unthawed (12-ounce)
Preheat oven to 400 degrees F. Line 12-cup muffin pan with muffin papers. Whisk
buttermilk, eggs and corn oil together in small bowl. Sift cornmeal, flour,
brown sugar, baking powder, baking soda and salt into large bowl. Add
blueberries and toss to coat thoroughly. Add buttermilk mixture and stir
just until dry ingredients are moist.
Spoon batter into prepared muffin pan. Bake until tester inserted into
center of muffins comes out clean, about 27 minutes. Transfer muffins to
rack. Let stand 15 minutes and serve.
Makes 12.
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