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Muffin - Baking

Blueberry Corn Muffins

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Course Breakfast
Cuisine American

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon double-acting baking powder
  • 1 teaspoon salt
  • 1 stick (1/2 cup) butter, melted and cooled
  • 1 large egg
  • 1/3 cup honey
  • 1/3 cup white sugar
  • 3/4 cup whole milk
  • 2 cups fresh blueberries

Instructions
 

  • Preheat oven to 425°F.
  • In a bowl whisk together flour, cornmeal, baking powder, and salt. In a separate bowl whisk together the cooled melted butter, egg, honey, sugar, and milk.
  • Stir the butter mixture into the flour mixture, incorporating until the batter is just combined. Fold in the blueberries. Don’t overmix!
  • Divide the batter among 12 1/2-cup muffin tins (use cupcake liners or grease tins with butter). Bake on the center rack for 15 to 20 minutes, or until muffins are golden brown and a toothpick comes out clean. Let them cool on a wire rack. Enjoy!
Keyword blueberry corn muffins healthy, healthy blueberry muffins