Description
These Blueberry Corn Muffins are a delightful treat that combines the sweetness of blueberries with the savory taste of cornmeal. Perfect for breakfast or a snack!
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 400°F (200°C) and grease a muffin tin.
- In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk the milk, oil, and egg together.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- Fill the muffin cups about 2/3 full with the batter.
- Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- For extra sweetness, add a sprinkle of sugar on top before baking.
- You can use frozen blueberries if fresh ones are not available.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg