Blueberry Cornmeal Muffins
These Blueberry Cornmeal Muffins are delicious served warm and slathered with butter. A fabulous choice any time of year.
- 2 eggs
- ¾ cup granulated sugar
- ¼ cup vegetable oil
- ¼ cup butter melted and slightly cooled
- ½ teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ¾ cup yellow cornmeal
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup milk
- 1 cup fresh or frozen blueberries (if frozen, defrost and drain well)
Preheat oven to 375 degrees F. Coat a 12-cup muffin pan with nonstick cooking spray.
In large bowl beat the eggs with an electric hand mixer. Add the sugar and beat for a minute or two until completely combined. Pour in the oil and melted butter, with beaters running, and then add the vanilla. In a separate bowl, stir together the flour, cornmeal, salt and baking powder.
Using a wooden spoon, mix the flour mixture into the wet mixture, a little at a time, alternating with the milk.
Add the blueberries and mix with the wooden spoon just until combined. Divide the batter between the prepared muffin cups.
Bake for 15 to 17 minutes, or until lightly golden brown. Remove from the oven and allow the muffins to cool for about 10 or 15 minutes and then carefully remove them from the muffin tin to cool completely.
Store leftovers in an airtight container.
Serving: 1muffin | Calories: 231kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 147mg | Potassium: 148mg | Fiber: 2g | Sugar: 14g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg