Blueberry Corn Buttermilk Muffins

“Crunchy aromatic cornmeal with frozen blueberries (available year-round) provide great afternoon snack or early am pre-beachcombing breakfast. Nutmeg & lime give nice kick to berries.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. preheat oven to 425 degrees F. Grease & flour, using cornmeal, a 12 muffin tin. Tap out excess cornmeal.
  2. Sift together the flour, cornmeal, baking powder, salt, and nutmeg.
  3. Mix together butter, egg, honey, sugar, vanilla & Buttermilk.
  4. Add wet to dry & mix just to blend.
  5. Fold in the drained blueberries.
  6. Scoop batter into prepared muffin pans.
  7. Bake 25 minutes, until golden brown on edges. Cool on wire rack or serve hot.

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