More Great Recipes: Misc. Bread | Muffin

Blueberry Cornbread Muffins

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Member since 2014

Serves 6-8 muffins | Prep Time 15-20 | Cook Time 20-24


1 cup corn meal (yellow or white)
1 cup all-purpose flour (whole wheat or white)
1 teaspoon salt
2 teaspoons baking powder
2-3 teaspoons turbinado or cane sugar (optional)
1 1/8 cup milk
2 eggs
1/2 cup canola oil
1 cup blueberries (fresh or frozen)

1. Preheat oven to 400 degrees F.

2. Mix dry ingredients (corn meal, flour, baking powder, salt, sugar) together in a large bowl.

3. Add the milk, oil, and eggs to bowl and mix until thoroughly blended.

4. Add the blueberries to batter and mix thoroughly.

5. Spoon batter into a muffin tin. Tin should be lined with paper/foil cups OR lightly greased with vegetable oil.

6. OPTIONAL: Lightly sprinkle additional sugar on top of muffins for extra sweetness.

7. Place muffin tin in oven and bake for 20-24 minutes until golden brown. Test with a fork to ensure muffins are cooked through before removing from oven.

8. Recommended to serve warm with small dab of butter.

Additional options:

-Substitute sugar with honey

-Substitute canola oil with 1/2 cup of melted butter

-Substitute milk with almond or soy milk as preferred

-Add your favorite chopped nuts for extra crunch (recommend walnuts, almonds, or pecans)

Pairs Well With


These blueberry cornbread muffins are great for breakfast!

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