Blueberry Corn Muffins

2/3 c Cornmeal
1 1/3 c Flour
3 ts Baking Powder
1/2 ts Salt
2 Eggs
1/3 c Honey -- OR
1/2 c Sugar
1/3 c Butter -- melted
1 c Fresh Blueberries
2 tb Sugar Mixed with 1 Tsp Ground Cinnamon

Preheat oven to 425 degrees F. Combine the cornmeal, flour, baking powder and salt in a bowl. Lightly fold in the egs, honey and melted butter. Fold in the blueberries. Turn into well-greased muffin tins, filling each cup about 2/3 full. Sprinkle some of the sugar-cinnamon mixture on each muffin. Bake for 20 to 25 mins or until a toothpick inserted in center of a muffin comes out clean. Yield: 14 muffins

Blueberry Corn Muffins printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.