BLUEBERRY CORNBREAD MUFFIN
- Harken
- Jun 16
- 1 min read
Just like Jif
1 cup cornmeal
1 cup flour
½ cup sugar
2 tsp baking powder
½ tsp salt
1 cup blueberries
1 egg
1 cup buttermilk
¼ cup canola oil
¼ cup blueberry jam
Whisk together your dry ingredients from the cornmeal to the salt, add in the blueberries. Make a well in the middle and add in the wet, from the egg through the jam. Whisk to combine. Pour into greased or lined muffin tins and bake in a 400 degree oven for 14-18 minutes, until tops don’t bounce back.
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I especially love how the recipe uses readily available ingredients but still delivers the feel of muffins sold in professional bakeries free top games. This is definitely a great option for breakfast, afternoon tea, or weekend family gatherings.