Blueberry Cornbread Muffins
With fresh blueberries and a little extra vanilla, these cornbread muffins walk the line between sweet and savory. They’re just as good for brunch as they are beside a bowl of chili—or even as a not-too-sweet dessert. Fresh blueberries work best, but frozen berries can be used with a slightly longer baking time.
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Blueberry Cornbread Muffins
Ingredients
- 1 1/4 cups all-purpose flour (spoon and sweep method of measuring)
- 3/4 cup cornmeal
- 5 tablespoons sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup canola oil
- 1 egg
- 1 1/2 teaspoons vanilla
- 1 cup fresh blueberries (frozen will also work)
Directions
Preheat the oven to 425 degrees. Line a standard 12-cup muffin pan with paper liners or lightly grease the pan with butter.Whisk the dry ingredients together in a large bowl. In a separate bowl, combine the milk, oil, egg, and vanilla. Add all at once to the cornmeal mixture and stir just until moistened. Gently fold in the blueberries.
Divide the batter equally between the muffin cups and bake 15 to 18 minutes, until the muffins are golden and spring back when gently pressed. Add a few extra minutes as needed for frozen berries. Remove from pan and cool on a wire rack. Serve warm or at room temperature.
