Blueberry Cornbread Muffins

Recipe - Save-on-Foods

Prep Time15 Minutes

Servings12

Cook Time18 Minutes

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 flour 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.

15 minutes

Prep Time

18 minutes

Cook Time

Servings

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 flour 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.