Blueberry Cornmeal Muffins Recipe
These bluberry cornmeal muffins are healthy and delectable. Baked with fresh berries and vanilla, these muffins fill up the entire house with a great smell as they bake. The lemon zest adds a zing to the taste of the blueberries in this muffin recipe.
Ingredients
1 cup all-purpose flour 250 mL
1 cup yellow cornmeal 250 mL
1/4 cup granulated sugar 50 mL
l tsp baking soda 5mL
l tsp baking powder 5mL
1/2 tsp salt 2mL
2tsp finely grated lemon zest 10 mL
11/2 cups buttermilk 375 mL
1 egg
1/4 cup butter or margarine,melted 50 mL
l tsp vanilla 5mL
11/2 cups fresh blueberries(or frozen) 375 mL
Directions
In a large bowl, combine flour, commeal, sugar, baking soda, baking powder, salt and lemon zest.
In another bowl, whisk together buttermilk, egg, butter and vanilla.
Pour into flour mixture and stir just until moistened.
Do not overmix.
Fold in blueberries.
Spoon batter into prepared muffin tin, filling cups three-quarters full.
Bake in preheated oven for 20 to 25 minutes or until golden brown.
In another bowl, whisk together buttermilk, egg, butter and vanilla.
Pour into flour mixture and stir just until moistened.
Do not overmix.
Fold in blueberries.
Spoon batter into prepared muffin tin, filling cups three-quarters full.
Bake in preheated oven for 20 to 25 minutes or until golden brown.
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