Blueberry Cornbread Muffins
Adapted from Eating Well
Mixing blueberries into the batter makes corn bread muffins seem lighter, moister, and definitely more fun, as if the jam’s been baked right in. Serve warm for breakfast or brunch with plenty of salted butter. Bake some Apple Muffins with Pecan Streusel and Donut Muffins and make it a party.
- Baking spray
- 1 1/3 cups all-purpose flour
- 2/3 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 cup fresh or frozen blueberries
- 1 large egg
- 2/3 cup whole milk
- 1/2 cup honey
- 3 tablespoons vegetable oil
- 1 teaspoon granulated sugar
1Heat the oven to 400°F and arrange a rack in the middle. Coat a 12-cup muffin pan with baking spray.
2In a large bowl, whisk together the flour, cornmeal, baking powder, cinnamon, and salt to combine and break up any lumps. Add the blueberries and toss to coat.
3Whisk the egg in a medium bowl. Add the milk, honey, and oil, and whisk until well combined. Add the egg mixture to the dry ingredients and mix until just combined (don’t overdo it or the finished muffins will be tough).
4Divide the batter evenly among the muffin wells. Sprinkle the tops with the sugar.
5Bake until the tops spring back when lightly touched, about 18 to 22 minutes. Cool the muffins in the pan for 5 minutes, then gently loosen the edges and turn out onto a cooling rack.
© Red Ventures. All Rights Reserved