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Print this Recipe    Blueberry Cornmeal

BLUEBERRY CORNMEAL MUFFINS

1 cup flour
2/3 cup yellow cornmeal
1/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup sour cream
1/4 cup salad oil
1 cup blueberries fresh, frozen or canned and drained

Preheat oven to 400F, prepare pans. Combine flour, cornmeal, sugar,
baking powder, soda and salt. Beat eggs with sour cream until
blended, beat in oil. Add dry mix to wet mix until just combined
adding blueberries with the last few stirs. Spoon batter into pans
and bake for 18-20 mins or until lightly browned. Makes 12.

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3 of 4 people found the following review helpful:
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Better make a double batch!, February 11, 2007 - 04:05 PM
Reviewer: Cat-kins from Decatur, GA USA
These are simply yummy and could not be any easier to make. I used an old-fashioned aluminum muffin tin (aluminum is the only way to go for baked goods!), lightly greased, and all 12 muffins fell right out onto my cooling rack. They took an extra 5 minutes to bake due to the cold frozen blueberries I used, so if you use frozen berries, plan on a few extra minutes' bake time. The cornmeal provides nice texture without detracting whatsoever from the tenderness of the muffins. I added an additional 1/4-1/3 cup of blueberries, simply because I had a few left over and wanted to use them up. As a result, the finished muffins were bursting with all sorts of lovely indigo berry goodness, so I can safely say that increasing the berries will do no harm. All who eat your muffins will thank you. :) My husband and I devoured half the tray right out of the oven and found nirvana. The other half awaits. May you do the same! Bon Appetit!

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