:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/-IFyfWHx3cXYWT5OpSbO/9277ac9117f0024aa6af2ea86d8198.jpg "Blueberry Cornbread Muffins")
Blueberry Cornbread Muffins
Mixing blueberries into the batter makes cornbread muffins seem lighter, moister, and definitely more fun, as if the jam’s been baked right in. Serve warm for breakfast or brunch with plenty of salted butter. Bake some Apple Muffins with Pecan Streusel and Donut Muffins and make it a party.
Ingredients
- baking spray
- 11⁄3 Cup All Purpose Flour
- 2⁄3 Cup corn flour
- 1 tablespoon baking soda
- 1 teaspoon cinnamon
- 1⁄4 teaspoon Kosher salt
- 1 Cup fresh or frozen blueberries
- 1 large Egg
- 2⁄3 Cup whole milk
- 1⁄2 Cup With
- 3 tablespoon vegetable oil
- 1 teaspoon crystal sugar
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Directions
Heat the oven to 400°F and arrange a rack in the middle. Coat a 2-cup muffin pan with baking spray.
In a large bowl, whisk together the flour, cornmeal, baking powder, cinnamon, and salt to combine and break up any lumps. Add the blueberries and toss to coat.
Whisk the egg in a medium bowl. Add the milk, honey, and oil, and whisk until well combined. Add the egg mixture to the dry ingredients and mix until just combined (don’t overdo it or the finished muffins will be tough).
Divide the batter evenly among the muffin wells. Sprinkle the tops with the sugar.
Bake until the tops spring back when lightly touched, about 18 to 22 minutes. Cool the muffins in the pan for minutes, then gently loosen the edges and turn out onto a cooling rack.
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