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blueberry cornbread muffins

And the cornbread obsession continues! I pinned these blueberry cornbread muffins a few months ago, and finally got around to making them last week. I was a little surprised but intrigued by the idea of combining blueberries and cornmeal, and it turns out they work great together. I love the combination of sweet corn muffins and juicy blueberries! My kids especially loved these and said they were “the bestest.” That’s high praise coming from a four year old, I can tell you!

I also really like that these are so easy to make! Lizzy and I made them together, and she had a blast dumping in all of the ingredients and mixing everything together. I’m finding more and more that I just don’t have the time and patience for fussy recipes, so simple recipes like these blueberry cornbread muffins are the way to go!

Blueberry Cornbread Muffins

1 cup cornmeal
1 cup flour
1 tablespoon baking powder
1/2 cup sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
4 tablespoons butter, melted
1/4 cup honey
1 cup fresh blueberries

Preheat the oven to 400. Line 12 muffin cups with paper liners and set aside. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt. In a small bowl or measuring cup, whisk together the milk, eggs, butter, and honey. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries. Scoop into the prepared liners, filling 2/3 full. Bake 15 minutes, or until golden brown.

adapted from The Neelys (via food network)

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