I
absolutely love cornbread. A few weeks ago I saw a picture of
blueberry cornbread muffins and they have been in the back of
my mind ever since. I had some blueberries leftover from regular
muffins, so I decided to try these out. I mixed up my regular
cornbread recipe and folded the blueberries in at the very end. I was
pleased with how they turned out. They are not quite as sweet as a
regular muffin, so I think I'll sprinkle some sugar on top before
baking next time. They are perfect for breakfast spread with
some butter or drizzled with honey.
Blueberry
Cornbread Muffins
Yields 12 muffins
1 package cornbread mix (6 ounces)
1 cup self-rising flour
1 egg
1/3 cup sugar
1 1/3 cups buttermilk
1 pint of blueberries
Preheat
oven to 425. Grease muffin tin - set aside. Combine all ingredients
except blueberries; mix well. Gently fold in blueberries. Fill muffin
cups 3/4 full. Sprinkle tops with coarse sugar. Bake 15 to 20 minutes
or until muffins are golden on top.
Enjoy!
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