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Blueberry season in west Michigan is a special time – it is the beginning of peak summer produce and I love to stock up. The locally-grown berries are so sweet and delicious and the perfect addition to these muffins. The cornbread-like batter bakes up beautifully and creates a golden brown, crunchy top. Serve these with tea or coffee for a yummy summer breakfast!
- Preheat oven to 375. Line a muffin tin with cupcake liners.
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2. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt.
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3. In a separate bowl, whisk the eggs, buttermilk, oil and vanilla together.
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4. Add the wet ingredients to the dry ingredients and stir together until just combined (do not over mix). Gently fold in the blueberries.
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5. Scoop the batter evenly into each cupcake liner (they will be full and that’s ok). Sprinkle tops with raw sugar. Bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center of the muffins comes out clean. Allow the muffins to cool in the pan for 5 minutes, then carefully pop them out and cool them completely on a wire rack. Store in an airtight container for up to 3 days.
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Blueberry Cornmeal Muffins
Makes 1 dozen
All you need:
1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup buttermilk
3/4 cup vegetable or canola oil
1 teaspoon pure vanilla extract
1 1/2 cups fresh or frozen blueberries
Raw sugar, for sprinkling on top of the muffins
All you do:
- Preheat oven to 375. Line a muffin tin with cupcake liners.
- In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk the eggs, buttermilk, oil and vanilla together.
- Add the wet ingredients to the dry ingredients and stir until just combined (do not over mix). Gently fold in the blueberries.
- Scoop batter evenly into each cupcake liner (they will be full and that’s ok). Sprinkle tops with raw sugar. Bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center of the muffins comes out clean. Allow the muffins to cool in the pan for 5 minutes, then carefully pop them out and let them cool completely on a wire rack. Store in an airtight container for up to 3 days.