Blueberry Cornbread Muffins Recipe Recipe

Name: Blueberry Cornbread Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Baking spray; 1 1/3 cups all-purpose flour; 2/3 cup cornmeal; 1 tablespoon baking powder; 1 teaspoon ground cinnamon; 1/4 teaspoon kosher salt; 1 cup fresh or frozen blueberries; 1 large egg; 2/3 cup whole milk; 1/2 cup honey; 3 tablespoons vegetable oil; 1 teaspoon granulated sugar

Servings: persons

Baking spray
1 1/3 cups all-purpose flour
2/3 cup cornmeal
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 cup fresh or frozen blueberries
1 large egg
2/3 cup whole milk
1/2 cup honey
3 tablespoons vegetable oil
1 teaspoon granulated sugar

1
Heat the oven to 400 degrees F and arrange a rack in the middle.
2
Coat a 12-cup muffin pan with baking spray.
3
In a large bowl, whisk together the flour, cornmeal, baking powder, cinnamon, and salt to combine and break up any lumps.
4
Add the blueberries and toss to coat.
5
Whisk the egg in a medium bowl.
6
Add the milk, honey, and oil, and whisk until well combined.
7
Add the egg mixture to the dry ingredients and mix until just combined (dont overdo it or the finished muffins will be tough).
8
Divide the batter evenly among the muffin wells.
9
Sprinkle the tops with the sugar.
10
Bake until the tops spring back when lightly touched, about 18 to 22 minutes.
11
Cool the muffins in the pan for 5 minutes, then gently loosen the edges and turn out onto a cooling rack.

464

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 12 ingredients. The key ingredients include: Baking spray, 1 1/3 cups all-purpose flour, 2/3 cup cornmeal, 1 tablespoon baking powder, and more.

Yes, Blueberry 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 Cornbread Muffins Recipe

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