Blueberry Cornbread Muffin Recipe
By admin on Oct 1, 2007 in Breads, Muffins & Rolls
Preparation time: 15 minutes. 12 servings.
Cooking Conversion Table
Ingredients:
2 1/2 cups of flour, stirred
1 1/2 cups of cornmeal
2/3 cup of sugar
1 1/3 tablespoons of baking powder
1 teaspoon salt
2 cups buttermilk
2 beaten eggs
1/3 pound of melted butter
3 cups of fresh or frozen blueberries
Instructions:
Preheat your oven to 400 degrees F (see note below)
Grease muffin pan or use paper liners
In a large bowl, combine flour, cornmeal, sugar, baking powder and salt and blend the
ingredients
In a smaller bowl, combine buttermilk, eggs and butter and then stir this into the dry ingredients
in the large bowl (do not over mix or the texture will not be right)
Gently fold in blueberries
Scoop batter into your muffin pan
Bake 20-25 minutes or until a toothpick inserted in the center comes out “clean”
Always have your oven preheated to the correct temperature or your muffins will not bake
correctly. Check doneness at the earliest suggested time as ovens may vary in temperature.
Tip: When I measure flour I spoon it lightly into a dry measuring cup and level it with a spatula
or the back of a knife. Also, if a recipe calls for sifting several dry ingredients you can simply put
all the ingredients in a bowl and stir with a whisk.
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