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Blueberry Corn Muffins
Bake: 20 mins at 400°F
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 - 4 tablespoons sugar
- 1 tablespoon baking powder
- 1 slightly beaten egg
- 1 cup milk
- 1/4 cup cooking oil
- 1 cup fresh or frozen blueberries
- 1/4 teaspoon salt
Directions
1. Lightly grease twelve 2-1/2-inch muffin pans or line with bake cups. In a medium mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt. Make a well in center.
2. In another bowl, mix egg, milk, and cooking oil. Add to the flour mixture. Stir until just moistened. Fold in berries.
3. Fill prepared muffin pans 2/3 full with batter. Bake in a 400 degree F oven for 20 to 25 minutes or until golden. Remove from pans. Makes about 12 muffins.
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To make jumbo muffins, spoon into 3-1/2-inch muffin cups and bake in a 375 degree F oven for 30 to 35 minutes.
