Blueberry Cornmeal Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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From Taste of the South. Ingredients:
2 cups all-purpose flour |
2/3 cup firmly packed brown sugar |
1/2 cup cornmeal |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 cup whole buttermilk |
1/2 cup butter, melted |
2 eggs, lightly beaten |
1 cup fresh blueberries, washed and dried |
Directions:
1. Preheat oven to 350*.
2. Grease and flour a 12-cup muffin pan; set aside.
3. In a medium bowl, combine flour, brown sugar, cornmeal, baking powder, baking soda, and salt.
4. In a small bowl, combine buttermilk, butter, and eggs; add to flour mixture; stirring just until combined.
5. Gently fold in blueberries.
6. Divide batter among cups of prepared pan.
7. Bake for 18 to 20 minutes, or until a toothpick inserted in center comes out clean.
8. Remove from pans and let cool on wire racks.
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