Corn Bread Blueberry Muffins

Hi Everyone,

I hope you are all enjoying the 2nd half of your weekend this Sunday. The weekends seem to pass by so quickly lately. I can’t believe it is almost the end of January already.

Today in the Northeast we are still having some chilly weather and I am ready for Spring (only 56 more days to March 20th and the first day of Spring).

Whenever it gets chilly and the temperature drops I am drawn to the kitchen to either make some heartwarming soup or stew or bake. Well this morning, baking was calling my name.

I have been making Corn Bread Blueberry Muffins for years and a friend gave me this recipe so long ago I can’t even remember the exact year. I tasted them at her house and I was hooked from the first bite.

I have passed this recipe along to others so many times once they taste them and we never get tired of them. So I wanted to share this recipe with all of you.

Quick to make, simple ingredients and the end result is wonderful (and you get the bonus of the fabulous aroma of baked goods throughout your home).

The best part is frozen blueberries can be used if you don’t have fresh so if you keep a bag of blueberries in the freezer these muffins can be yours in the off-season of blueberry picking.

I hope you try them and enjoy them, and as my morning mug reads, “Happiness is Homemade”…Enjoy!

Corn Bread Blueberry Muffins

Ingredients:

1 cup all-purpose flour

¾ cup cornmeal (I find medium grind to be the best)

2 tbsp baking powder

1 tsp salt

2/3 cup milk

1/3 cup unsalted butter, melted

¾ cup sugar

1 large egg, beaten

1 cup fresh or frozen blueberries (Cook’s Note: if you lightly dust the blueberries with flour they will not sink to the bottom of the muffins).

Directions:

Preheat oven to 425 degrees …  Line a 12-cup muffin tin with paper liners

In a medium bowl, stir together flour, cornmeal, baking powder, and salt

In a large bowl, whisk together milk, butter, and sugar until sugar is dissolved.

Whisk in the egg until completely combined

Stir in the flour mixture, just until incorporated, and fold in the blueberries

Fill each muffin cup ¾ full. Bake 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean

Cool in the tin for 5 minutes, then remove muffins to a rack for 10- 15 minutes. Serve warm or at room temperature either plain or with butter and jam

I hope you try this recipe and these muffins bring you a tasty treat as well as some comfort on a chilly morning.

Stay well and stay safe…

**************************

Until my next post, make every day a celebration!

Stay well,

Diane

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