Blueberry Cornmeal Muffins

 

Sloan had been asking for blueberry muffins, so I came up with this recipe. Sloan really liked these, they had a little bit of crunchiness from the cornmeal, but Sloan didn’t know it was in there. She’s my picky eater!

Blueberry Cornmeal Muffins

 

1 1/4 cups all-purpose flour

1/2 cup cornmeal

1/2 cup brown sugar

1/2 teaspoon salt

1 tablespoon baking powder

1 cup milk

1/2 cup butter, melted

1 egg, beaten

1 cup  blueberries, fresh or frozen

Heat oven to 375 degrees . Spray muffin tin with Pam.

Whisk  flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients.

In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.

Bake  for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.