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Blueberry Cornbread Muffins

Ingredients

  • 1 cup (250 mL) Cornmeal
  • 1 1/2 cups (375 mL) Western Family whole wheat flour
  • 2/3 cup (150 mL) granulated sugar
  • 1 1/2 tbsp (23 mL) Western Family baking powder
  • 1/2 tsp (3 mL) salt
  • 1 1/4 cup (310 mL) 2% milk
  • 1/2 cup (125 mL) Western Family butter, melted
  • 2 tbsp (30 mL) Western Family canola oil
  • 2 Western Family eggs, slightly beaten
  • 1 cup (250 mL) blueberries, fresh or frozen

Directions

Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper muffin cups or spray with non-stick cooking spray.

Combine dry ingredients in a large bowl. In a medium size bowl, whisk together milk, melted butter and beaten eggs. Add to fl our mixture all
at once and stir just until combined.Gently fold in blueberries.

Spoon batter into muffin cups.

Bake on the centre rack of the oven for 18 to 20 minutes or until golden brown and a toothpick comes out clean when inserted in the centre.
Once cool, store in an air tight container up to 5 days.

Cooking Tip

Corn kernels are ground into flour to make cornmeal. Cornmeal can be enjoyed as a hot cereal, combined with flour in muffins and pancakes or
as an Italian side dish called polenta

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Related Recipes

Blueberry Cornbread Muffins

Ingredients

  • 1 cup (250 mL) Cornmeal
  • 1 1/2 cups (375 mL) Western Family whole wheat flour
  • 2/3 cup (150 mL) granulated sugar
  • 1 1/2 tbsp (23 mL) Western Family baking powder
  • 1/2 tsp (3 mL) salt
  • 1 1/4 cup (310 mL) 2% milk
  • 1/2 cup (125 mL) Western Family butter, melted
  • 2 tbsp (30 mL) Western Family canola oil
  • 2 Western Family eggs, slightly beaten
  • 1 cup (250 mL) blueberries, fresh or frozen

Directions

Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper muffin cups or spray with non-stick cooking spray.

Combine dry ingredients in a large bowl. In a medium size bowl, whisk together milk, melted butter and beaten eggs. Add to fl our mixture all
at once and stir just until combined.Gently fold in blueberries.

Spoon batter into muffin cups.

Bake on the centre rack of the oven for 18 to 20 minutes or until golden brown and a toothpick comes out clean when inserted in the centre.
Once cool, store in an air tight container up to 5 days.

Cooking Tip

Corn kernels are ground into flour to make cornmeal. Cornmeal can be enjoyed as a hot cereal, combined with flour in muffins and pancakes or
as an Italian side dish called polenta