Blue Corn Blueberry Muffins |
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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 6 |
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As with most muffins, these are great served warm with butter. Ingredients:
1 cup all-purpose flour |
1 cup blue cornmeal |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/2 teaspoon salt |
1/4 cup sugar |
1 egg |
1 egg white |
2 teaspoons vegetable oil |
3/4 cup buttermilk |
1 1/2 cups blueberries (fresh or frozen) |
Directions:
1. Preaheat oven to 400°F And grease a 12-cup muffin tin.
2. In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and sugar.
3. In a small bowl, whisk together egg, egg white, vegetable oil and buttermilk. Pour into flour mixture and mix until almost combined.
4. Add the blueberries and stir to distribute.
5. Evenly divide the batter into the prepared muffin tin.
6. Bake for 14-16 minutes or until a toothpick comes out clean and the muffin springs back when gently pressed.
7. Cool completely on a wire rack.
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