Blueberry Cornbread Muffins

Seriously, blueberries and cornbread??!
Absolutely. Not only do these muffins taste amazing but they're super moist and not too sweet.

1/2 c. butter, softened
1/2 c. sugar
2 eggs
1-1/2 c. buttermilk
1 c. cornmeal
1 c. flour
1/2 t. baking soda
1/2 t. salt
1 c. blueberries, fresh or frozen
>>Make It
Preheat oven to 50 degrees. Line a muffin pan with 12 standard-size muffin liners. In a large bowl, whisk together butter and sugar until smooth. Add eggs and mix again until smooth. Whisk in buttermilk. In a separate bowl, combine cornmeal, flour, baking soda, and salt. Add to wet mixture and stir until just combined. Fold in blueberries. Fill muffin liners 3/4 of the way full. Bake 15-20 minutes. Or until just golden brown and toothpick inserted comes out clean.

Makes 12 muffins

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