Blueberry Cornmeal Muffins

Blueberry Cornmeal Muffins

Blueberry Cornmeal Muffins – the texture and taste of a corn muffin with the great taste of those healthy and yummy blueberries.

Ingredients

  • Ladies and gentlemen, boys and girls, I present to you the October reveal day for…….
  • Yesiree, it’s the third Monday of the month which means it’s Group C’s day to share what recipe we’ve chosen from the blog we were assigned.
  • The Secret Recipe Club is lead by April of Angel’s Homestead and our Group C leader is Debbie from Debbi Does Dinner…Healthy & Low Calorie. These ladies, in addition to all of the other behind the scenes, do a lot of work and they deserve a HUGE baking hug! Thank you, ladies!!
  • The blog I was assigned for the month of October was…
  • Canela Kitchen
  • and the recipe I chose to make was the Blueberry Cornmeal Muffins.
  • I had frozen blueberries and was actually craving some cornbread or something similar.
  • I know, I’m weird.
  • There are LOTS of other wonderful recipes that I’m dying to try, especially all of those brownies, so I’ll definitely be going back to try some of them out!
  • I made a few minor changes – increased the salt a tad and added more blueberries.
  • Blueberry Cornmeal Muffins – makes 12 muffins
  • Ingredients
  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup buttermilk (I used 1 cup whole milk mixed with 1 tablespoon vinegar and let sit for 10-15 minutes.)
  • 4 tablespoons butter, melted
  • 1 1/4 cups frozen blueberries
Read the whole recipe on 365 Days of Baking