Blueberry Corn Muffins
Craving a sweet, slightly savory treat to enjoy with your morning coffee or tea? Look no further than these Blueberry Corn Muffins.
Ingredients
Dry
- 1 cup self-rising cornmeal mix (I use White Lily enriched self-rising white cornmeal mix)
- 1 cup self-rising flour (I use White Lily enriched bleached self-rising flour)
- ½ cup sugar
Wet
- 1 large egg (room temperature)
- 1 cup whole milk (or use 2% milk)
- 6 tablespoons vegetable oil (or substitute with canola oil)
Additional
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 400°F. Line a standard 12-cup muffin tin with paper liners and set aside.
- In a large bowl, whisk together the self-rising cornmeal mix, self-rising flour, and sugar until well combined.
- In a medium bowl, whisk together the egg, milk, and vegetable oil until smooth and fully combined.
- Make a well in the center of the dry ingredients, then pour the wet ingredients into the well. Stir gently until just combined. Be careful not to over-mix.
- Gently fold the blueberries into the batter, taking care not to break them apart.
- Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.
- Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely.