Side Pannel
Blueberry Cornbread Muffins- II
Blueberry Cornbread Muffins- II
- Recipe Submitted by berry on 03/25/2014
Category: Desserts
Ingredients List
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 1/4 cup unsweetened applesauce
- 1/4 cup honey
- 2 large eggs
- 1 cup blueberries
Directions
Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
In a large bowl, combine flour, cornmeal sugar, baking powder and salt.
In a large glass measuring cup or another bowl, whisk together milk, butter, applesauce, honey and eggs.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add blueberries and gently toss to combine.
Scoop the batter evenly into the muffin tray.
Place into oven and bake for 13-15 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and cool on a wire rack.
In a large bowl, combine flour, cornmeal sugar, baking powder and salt.
In a large glass measuring cup or another bowl, whisk together milk, butter, applesauce, honey and eggs.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add blueberries and gently toss to combine.
Scoop the batter evenly into the muffin tray.
Place into oven and bake for 13-15 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and cool on a wire rack.
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