Blueberry Cornmeal Muffins

These cornmeal as well as huckleberry muffins are a slightly sweeter as well as moister version of the cornmeal muffins I commonly make. The carbohydrate content is the same, but the add-on of plump blueberries brand these an extra exceptional treat.

Blueberry Cornmeal Muffins

Recipe past times Lisa Turner Published on April 19, 2007 Sweet as well as moist cornbread muffins alongside plump juicy blueberries Print this recipe Ingredients: 1 loving cup unbleached white flour 1 loving cup cornmeal 1/4 loving cup sugar 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon body of body of water salt 1 teaspoon fine grated lemon zest 1 1/2 cups buttermilk 1 egg 1/4 loving cup melted butter 1 teaspoon vanilla 1 1/3 cups fresh or frozen blueberries Note: If using frozen blueberries, usage non thaw. Instructions: Generation Engelmundus Preheat an oven to 400° as well as grease 12 muffins cups alongside butter. Generation Engelmundus In a large bowl, combine the flour, cornmeal, sugar, baking soda, baking powder, common salt as well as lemon zest. Make a good inward the center. Generation Engelmundus In a medium bowl, whisk together the buttermilk, egg, melted butter, as well as vanilla. Pour into the flour mixture as well as stir until but combined. Take assist non to overmix. Fold inward the blueberries. Generation Engelmundus Spoon the batter into the muffin tins. Bake inward the oven for xx to 25 minutes or until golden brown. Leave the muffins inward the tins for nearly 10 minutes to cool earlier removing. Makes 12 muffins

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