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 LOCATION: Recipes >> Breads Muffins >> Blueberry Cornmeal
Recipe Reviews: How does this recipe taste? Average Ratings:
Write an ON-LINE REVIEW and share your thoughts with others. 3 of 4 people found the following review helpful:
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! Was this review helpful to you? Yes No 
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Blueberry Cornmeal
