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Blueberry: Blueberry Cornmeal Muffins

Source of Recipe

Holden House 1902 Bed & Breakfast Inn


List of Ingredients

1 cup yellow cornmeal
1 1/4 cups lowfat buttermilk
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/3 cup sugar
1 egg, slightly beaten
1/4 cup dark molasses
1/3 cup butter or margarine, melted
1 cup fresh or frozen blueberries


Recipe

Preheat oven to 400ºF. Spray muffin cups with nonstick cooking spray. Mix together the cornmeal and buttermilk, and set aside for about 20 minutes. Mix together the flour, baking powder, baking soda and sugar. With wire whisk, stir in eggs, molasses, melted butter and cornmeal-buttermilk mixture until thoroughly moistened. Fold blueberries into corn mixture with a spoon. Evenly fill muffin cups. Bake for 25-30 minutes or til slightly brown on top. Remove muffins from oven and allow to rest a minute or so before removing from pan. Makes 12 muffins.