Blueberry Corn Muffins Printer Friendly Recipe
Ingredients
1½ cup all-purpose flour
1½ cup yellow cornmeal
¾ cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large eggs, lightly beaten
¾ cup buttermilk
¾ cup canola oil
1 teaspoon vanilla extract
1½ cups fresh or frozen blueberries (*the original recipe used blackberries, I also think cherries would be good)
Directions
Preheat your oven to 375 degrees. Spray a muffin pan with nonstick spray or line with cupcake liners.
Whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. In another large bowl combine the eggs, buttermilk, oil, and vanilla. Add the cornmeal mixture, ⅓ at a time, to the liquid mixture until the cornmeal mixture is just combined. Toss your blueberries in a little bit of flour and then gently fold them into the cornmeal mixture. Fold until combined. Scoop the batter into the muffin cups, filling ⅔ full.
Bake the muffins for 25 minutes or until the muffins pass the toothpick test. Cool in the pan for 5 minutes before removing the muffins to a cooling rack. Enjoy!
Lisa @ The Cooking Bride says
Your muffins look great!
spoonfulosugar says
Thanks!! And thank you so much for the fantastic recipe!