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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Delicious corn muffins when blueberries are in season (or use frozen when out of season for a taste of summer). Recipe source: Bon Appetit (March 1984) Ingredients:
1 cup flour |
3/4 cup cornmeal |
1/4 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 1/2 cups blueberries |
1 egg |
1/2 cup buttermilk |
1/2 cup butter or 1/2 cup margarine, melted |
Directions:
1. Preheat oven to 425-degrees F.
2. Grease 12 muffin tins or use paper liners.
3. Mix first 5 ingredients (flour- salt) in a large bowl.
4. Stir in blueberries In a small bowl beat egg, buttermilk and butter together with a fork.
5. Add egg/milk/butter mixture to flour mixture and stir with a wooden spoon until moistened.
6. Spoon into prepared muffin tins, filling 2/3 full.
7. Bake for 20-30 minutes or until golden.
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