Blueberry Cornmeal Muffins


Sift together:
2 cups cornmeal
2 cups whole wheat flour
1 tsp salt
2 Tbls baking powder
2 Tbls sugar
Then toss in:
11/2 cups blueberries

Whisk together, in blender or separate bowl with fork:
1/2 butter
2 cups milk
2 eggs

Add wet to dry. Gently mix together, then ladle into prepared baking containers.
I used 12 mini cupcakes, and 1 8×8 pan.
Bake At 425 for about 20 minutes for cupcakes and 25-30 minutes for pan.
I’m taking these to a party and will pick up a tub of vanilla Greek yogurt to go with.


Life is an amazing journey.

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Posted in Alison Boston, Baking, Recipes
One comment on “Blueberry Cornmeal Muffins
  1. […] I waited for it to cook, I made a single pan of blueberry cornbread by halving my recipe for blueberry cornmeal muffins and cooking it in pan. I didn’t, however, halve the quantity of blueberries, and were they […]

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