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I recently brought you a savory version of cornbread, well now I will address a sweet version. Take a look at a blueberry cornbread muffin.
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Here is what you need:
DRY
1 cup white or yellow corn meal
1 cup sugar
2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
WET
1/2 cup corn oil
2 eggs beaten
2 tablespoon lemon zest
2 tablespoons Grand Mariner
1 cup buttermilk
ADDITIONS
1 1/2 cup blueberries
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In a large bowl combine the dry ingredients and stir so they are thoroughly mixed together. In another bowl mix together the wet ingredients. Combine the wet and dry ingredients and stir until a batter is created. Fold in the blueberries. Pour into a nonstick muffin tin. Bake at 375 degrees for 20-25 minutes until golden brown.
On a side note, I shot these muffins in my mom’s back yard. The hydrangeas are in full bloom. One of my mom’s dogs (Oscar) decided to join me so I decided to include him.
5 comments
Kristina - ah, those muffins look delicious!
I must confess, what made me click on this post was the mention of a dachshund. (I have one, Basil). he is all over my blog.
Sugarland Chapel Hill, NC - [...] that something delicious was going on inside. Additionally, I enjoyed seeing window boxes full of hydrangeas on the outside [...]
Elizabeth S - I just made a batch of these using soy milk instead of buttermilk, and mixed berries i had thawing in the fridge, & they turned out fantastic! Thanks for sharing your recipe!
Taylor - Elizabeth, thanks for telling me it works with Soy milk. So glad to hear you enjoyed them!
Felicia (Natural + Balanced) - I’m going to have to go with what Kristina said, I’m a sucker for doxies and have one too