I bought some blueberries the other day at the grocery store, having this recipe that I recently saw, in mind. My son asked, "Can we eat these this time since you cooked them last time?" I told him that I was cooking with the blueberries again but I bought him some strawberries to eat! Now that the kids have started camp I thought these muffins would be a tasty breakfast for them in addition to some yogurt, before they started their busy, fun-filled days. We love corn muffins and blueberry muffins so I knew that these would be a hit! They were super easy to make and so tasty. I nibbled on one warm right out of the oven, with a dab of butter. Delicious!
recipe slightly adapted from Two Peas & Their Pod
1 cup all-purpose flour
1 cup coarse ground yellow cornmeal
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
3 tablespoons butter, melted and cooled
3 tablespoons vegetable oil
1 teaspoon vanilla extract
2 large eggs
1 cup blueberries
1. Preheat the oven to 400 degrees F. Fill a regular-size muffin pan with paper muffin cups or spray with cooking spray. Set aside.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
3. In a medium bowl, whisk the milk, melted butter, vegetable oil, vanilla, and eggs until well blended. Pour the liquid ingredients over the dry ingredients and mix with a rubber spatula until combined. The batter will be lumpy. Gently fold in the blueberries. Divide the batter evenly among the muffin cups.
4. Bake for 15 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes. Remove muffins from pan and serve.
Family Rating: 2 thumbs up!