Blueberry Cornmeal Muffins
- Reviews 1
Ready In: 20 mins
Yields: 12 muffins
Ingredients
- 1 1⁄4 cups all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 cup Carnation Evaporated Milk (regular, 2%, or fat-free)
- 3⁄4 cup granulated sugar
- 1⁄3 cup butter, melted
- 1 egg
- 1 cup europe's best woodland blueberries, frozen
TOPPING
- 1⁄4 cup coarse sugar
Directions
- Preheat oven to 400°F Grease a 12 cup muffin pan or line with paper liners.
- Combine flour, cornmeal, baking powder and salt in a large bowl. Add next 4 ingredients. Stir just until combined. Add frozen blueberries. Stir lightly until blueberries are combinedd in batter. Spoon batter into prepapred muffin pan and sprinkle with coarse sugar.
- Bake in preheated oven 18-20 minutes or until a toothpick inserted in center comes out clean.
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