Blueberry Cornbread Muffins
Sweet, savory, and delicious! These Blueberry Cornbread Muffins are the marriage of both corn and blueberry muffins and are perfect for your next BBQ or summertime snack.
Servings: 16 muffins
Calories: 176cal
Cost: $6
Equipment
- Oven adjusted to the center rack position
- Muffin Tins
- Large bowl
- medium bowl
- Whisk
- Measuring cups & spoons
Ingredients
- 1½ cups yellow corn meal
- 1½ cup all-purpose flour
- 4½ teaspoons baking powder
- ¾ cup white sugar
- ½ teaspoon salt
- 2 tablespoons unsalted butter softened
- 3 large eggs
- 1½ cups whole milk
- 1 cup fresh blueberries
Instructions
- Ensure oven rack is in the center position. Preheat the oven to 425°f. Line 18 cupcake spots with liners; set aside.
- In a large bowl, mix the dry ingredients, and cut in the softened butter.
- In the medium bowl, beat the eggs, and add the milk. Add mixture to dry ingredients and mix well; fold in the blueberries.
- Spoon batter into cupcake liners about ¾ of the way. Bake for 15-18 minutes or until a tester comes out clean. The muffins will be golden brown, and feel springy when gently depressed on top.
- Enjoy warm with additional butter.
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1muffin | Calories: 176cal | Carbohydrates: 32g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 40mg | Sodium: 97mg | Potassium: 229mg | Fiber: 2g | Sugar: 12g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg