Blueberry Cornbread Muffins
Blueberry muffins combined with savory cornbread. Perfect for a breakfast or side!
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 12 muffins 1x
Ingredients
1 cup ground cornmeal
1 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
3/4 cup buttermilk
1/4 cup honey
2 large eggs
1/2 cup melted butter
12 oz blueberries (2 cups)
Instructions
Preheat the oven to 375 °F.
Grease a 12-cup muffin tin or line with paper liners.
In a large bowl whisk together the cornmeal, flour, 1 tablespoon baking powder, salt and sugar.
In a separate bowl whisk together buttermilk, honey, eggs and melted butter.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until everything is just combined.
Fold in the blueberries until incorporated.
Scoop the batter into the prepared muffin tins until they are about 3/4 full of batter.
Bake in the preheated oven for 15-20 minutes, until golden and a toothpick inserted into the center of a muffin comes out with a few moist crumbs.
Cool 5 minutes before taking the muffins out of the pan.