The Best Blueberry Cornmeal Muffin

Hey there, muffin fans! Are you trying to find a new recipe? This blueberry cornmeal muffin will fulfill your hunger, so stop searching now. These muffins have a somewhat crunchy outside and a soft, moist middle because they are baked with a blend of cornmeal as well as flour.

Let's start by gathering all the necessary ingredients. One cup including all flour, one cup of cornmeal, one cup of milk, two eggs, one cup of fresh blueberries, half a cup of sugar, one teaspoon of baking powder, one teaspoon of salt, as well as half a cup of vegetable oil require.

Once you have everything you need, this is the time to begin cooking. Set a muffin tin in the oven and preheat it to 375 degrees Fahrenheit.

The flour, cornmeal, sugars, baking powder, and salt should all thoroughly blend in a large mixing bowl. The vegetable oil, buttermilk, as well as eggs, should thoroughly blend in a separate bowl.

After that, add the wet ingredients to the dry ones as well as whisk just enough to mix the mixture. Avoid overmixing the mixture to avoid making tough muffins. Fold the blueberries in slowly.

Fill each muffin cup with approximately two-thirds of the batter. A toothpick placed into the base of a muffin may come out clean after baking for 18 to 20 minutes.

When your muffins are done baking, let them cool for a few minutes in the pan before moving them to a cooling rack to finish cooling.

These muffins made with blueberries and cornmeal are great for breakfast, brunch, and a sweet snack any time of day. These are also excellent for putting in lunch boxes as well as carrying around.

Easily add some other ingredients, like lemon zest as well as chopped almonds, into the batter to shake things up. You might also experiment with using several berry varieties, such as raspberries as well as blackberries.

Okay, guys, that's it!

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