Ingredients for Blueberry Cornmeal Muffins
- All Purpose Flour
- ¾ cup packed light brown sugar
- ½ cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Whole Buttermilk
- ½ cup (1 stick) unsalted butter, melted
- 2 large eggs
- Fresh Blueberries
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How to Make Blueberry Cornmeal Muffins
- Preheat oven to 350°F (175°C).
- Grease and flour a 12-cup muffin tin. Set aside.
- In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup brown sugar, ½ cup cornmeal, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, whisk together 1 ½ cups buttermilk, ½ cup (1 stick) melted unsalted butter, and 2 large eggs.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Gently fold in 2 cups fresh or frozen blueberries.
- Fill the prepared muffin cups about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
52g
Fat
25g
Carbs
11g
