Blueberry Cornbread Muffin Recipe
Blueberry Cornbread Muffins are lightly sweet with a hint of honey. Bursts of sweet, juicy blueberries are the perfect compliment to the cornmeal in the batter.
muffins
Ingredients
- 5 oz Stone ground cornmeal (1 cup)
- 7 ½ oz all purpose flour (1 ½ cups, see note)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 4 oz granulated sugar (½ cup)
- 6 oz whole milk (¾ cup)
- 2 ½ oz Honey (¼ cup)
- 2 large eggs
- 3 ½ oz vegetable oil (½ cup)
- 12 oz blueberries (2 heaping cups)
Instructions
- Preheat the oven to 375 °F. Butter and flour a 12-cup muffin tin or line with paper liners.
- In a large bowl combine 5 oz Stone ground cornmeal, 7 ½ oz all purpose flour, 1 tablespoon baking powder, ½ teaspoon salt and 4 oz granulated sugar. Whisk the dry ingredients to combine. In a separate bowl whisk together 6 oz whole milk, 2 ½ oz Honey, 2 large eggs and 3 ½ oz vegetable oil.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until the flour is barely incorporated, then fold in 12 oz blueberries. Scoop the batter into the prepared muffin tins using a 1/3 cup measure or large ice cream scoop.
- Bake until the center of a muffin springs back when lightly pressed or a toothpick inserted into the center of a muffin comes out with a few moist crumbs, about 10-12 minutes.
- Cool 5 minutes before taking the muffins out of the pan.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
These are best eaten the day they are made, or you can wrap and freeze them to enjoy later.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!