Blueberry Corn Buttermilk Muffins

Total Time
35mins
Prep 10 mins
Cook 25 mins

Crunchy aromatic cornmeal with frozen blueberries (available year-round) provide great afternoon snack or early am pre-beachcombing breakfast. Nutmeg & lime give nice kick to berries.

Ingredients Nutrition

Directions

  1. preheat oven to 425 degrees F. Grease & flour, using cornmeal, a 12 muffin tin. Tap out excess cornmeal.
  2. Sift together the flour, cornmeal, baking powder, salt, and nutmeg.
  3. Mix together butter, egg, honey, sugar, vanilla & Buttermilk.
  4. Add wet to dry & mix just to blend.
  5. Fold in the drained blueberries.
  6. Scoop batter into prepared muffin pans.
  7. Bake 25 minutes, until golden brown on edges. Cool on wire rack or serve hot.

Reviews

(2)
Most Helpful

These were SO good :) I didn't have blueberries so I made them with huckleberries. Very tasty recipe! Thanks so much!

AngAustinBrody November 02, 2006

Very good and a delish way to use up buttermilk and cornmealt (I have 3 containers!) The only change I made was using 2 regular limes and cupcake papers. We got 24 muffins! Thanks for sharing!

ellie_ April 28, 2011

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