Blueberry/Blackberry Cornbread Muffins Recipe Recipe

Name: Blueberry/Blackberry Cornbread Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. White flour; 3/4 c. Corn meal; 1/4 c. Coarse grnd cornmeal included, optional; 1/4 c. Butter or possibly margarine, melted; 1/3 c. Blackberries, blueberries or possibly a blend; 1 x Egg; 1 tsp Sugar (or possibly more to taste); 1 Tbsp. Lowfat milk; 1 tsp Baking pwdr; 1/4 tsp Salt

Servings: persons

3/4 c. White flour
3/4 c. Corn meal
1/4 c. Coarse grnd cornmeal included, optional
1/4 c. Butter or possibly margarine, melted
1/3 c. Blackberries, blueberries or possibly a blend
1 x Egg
1 tsp Sugar (or possibly more to taste)
1 Tbsp. Lowfat milk
1 tsp Baking pwdr
1/4 tsp Salt

1
I recommend which you use a high-quality non-stick muffin tin for this.
2
You can use an ordinary one, but be certain to grease it well, or possibly the muffins will cling.
3
If you overcook the muffin bottoms, you risk scorching the berries on to the tin.
4
This recipe fills one 6-compartment tin, so simply double it for two, etc.
5
Preheat oven to 425 degrees.
6
Thoroughly combine all dry ingredients in an ample mixing bowl.
7
Beat egg, combine with butter and lowfat milk, and fold into dry ingredients.
8
Stir only till blended; allow mix to remain slightly lumpy.
9
Mix in berries and stir only sufficient to mix.
10
(Over-mixing reduces crumbly texture of finished muffins).
11
Select greased or possibly non-stick muffin tin, fill compartments to two-thirds full, bake for approximately 20 min, or possibly till tops begin to lightly brown.
12
Remove to cold; muffins will soon contract and release from tin easily.
13
Finish cooling on rack.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 c. White flour, 3/4 c. Corn meal, 1/4 c. Coarse grnd cornmeal included, optional, 1/4 c. Butter or possibly margarine, melted, and more.

Yes, Blueberry/Blackberry Cornbread Muffins Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry/Blackberry Cornbread Muffins Recipe

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