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Cornbread Muffin Recipe

With Blueberries
Great Treat For Breakfast
Brunch Or A Snack



This Blueberry Cornbread Muffin Recipe will give you wonderful muffins to serve at breakfast or brunch.

blueberry cornbread muffin

These muffins are also very good with soup. I also put lots of butter on these muffins and eat them as a snack. :-0

Blueberry Cornbread Muffin Recipe
A Favorite Restaurant Recipe
Preparation time: 15 minutes. 12 servings.

Cooking Conversion Table

Ingredients:

  • 2 1/2 cups of flour, stirred
  • 1 1/2 cups of cornmeal
  • 2/3 cup of sugar
  • 1 1/3 tablespoons of baking powder
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 2 beaten eggs
  • 1/3 pound of melted butter
  • 3 cups of fresh or frozen blueberries

    Instructions:

  • Preheat your oven to 400 degrees F (see note below)
  • Grease muffin pan or use paper liners
  • In a large bowl, combine flour, cornmeal, sugar, baking powder and salt and blend the ingredients
  • In a smaller bowl, combine buttermilk, eggs and butter and then stir this into the dry ingredients in the large bowl (do not over mix or the texture will not be right)
  • Gently fold in blueberries
  • Scoop batter into your muffin pan
  • Bake 20-25 minutes or until a toothpick inserted in the center comes out "clean"

    Always have your oven preheated to the correct temperature or your muffins will not bake correctly. Check doneness at the earliest suggested time as ovens may vary in temperature.


    When I measure flour I spoon it lightly into a dry measuring cup and level it with a spatula or the back of a knife. Also, if a recipe calls for sifting several dry ingredients you can simply put all the ingredients in a bowl and stir with a whisk.


    Thanks again for visiting. Please "stop in" frequently. I am adding to the website regularly.

    Enjoy your muffin recipe. It's a real restaurant muffin recipe, and enjoy the company of those you share it with!

    Donna
    Bookmark Real Restaurant Recipes




     






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