Jay's Blueberry Corn Muffins recipe

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Ingredients

1 cup cornmeal
1 cup all-purpose flour
⅓ cup white sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
1 cup buttermilk
6 tablespoons unsalted butter, melted
1 egg, beaten
1 ½ cups fresh blueberries

Nutrition Info

177.7 calories
carbohydrate: 26.5 g
cholesterol: 31.6 mg
fat: 6.7 g
fiber: 1.2 g
protein: 3.3 g
saturatedFat: 3.9 g
servingSize: -
sodium: 179.3 mg
sugar: 8.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.

  2. Mix cornmeal, flour, sugar, baking powder, and salt together in a large bowl. Stir in buttermilk, butter, and egg. Fold blueberries into the batter.

  3. Spoon batter into the prepared muffin tin.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Recipe Yield

12 muffins

Recipe Note

Homemade corn muffins with fresh or frozen blueberries, perfect for any breakfast or brunch!

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