Blue Corn Blueberry Muffins
- Reviews 2
Ready In: 24 mins
Yields: 12 muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup blue cornmeal
- 2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 cup sugar
- 1 egg
- 1 egg white
- 2 teaspoons vegetable oil
- 3⁄4 cup buttermilk
- 1 1⁄2 cups blueberries (fresh or frozen)
Directions
- Preaheat oven to 400°F And grease a 12-cup muffin tin.
- In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and sugar.
- In a small bowl, whisk together egg, egg white, vegetable oil and buttermilk. Pour into flour mixture and mix until almost combined.
- Add the blueberries and stir to distribute.
- Evenly divide the batter into the prepared muffin tin.
- Bake for 14-16 minutes or until a toothpick comes out clean and the muffin springs back when gently pressed.
- Cool completely on a wire rack.
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