Blueberry Cornbread Muffins
Rating
0 out of 5 stars
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Ingredients
12 muffins
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 1/4 cup unsweetened applesauce
- 1/4 cup honey
- 2 large eggs
- 1 cup blueberries
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Preparation
Step 1
Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
Step 2
In a large bowl, combine flour, cornmeal sugar, baking powder and salt.
Step 3
In a large glass measuring cup or another bowl, whisk together milk, butter, applesauce, honey and eggs.
Step 4
Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add blueberries and gently toss to combine.
Step 5
Scoop the batter evenly into the muffin tray.
Step 6
Place into oven and bake for 13-15 minutes, or until a tester inserted in the center comes out clean.
Step 7
Remove from oven and cool on a wire rack.
Step 8
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Chef's notes
Serve as the perfect complement for chili, or even as an appetizer, a side dish, a quick breakfast or a midnight snack.
