Cornmeal Blueberry Muffins
Ingredients
The muffins
-
2
cups
fresh or thawed frozen wild blueberries
-
1
cup
sugar
-
2
large
eggs
-
½
cup
cornmeal
-
2
cups
all-purpose flour
-
2½
tsps
baking powder
-
1
tsp
salt
-
5
tbls
unsalted butter, melted and cooled
-
¼
cup
canola oil
-
1
cup
buttermilk
-
1½
tsps
vanilla extract
-
zest of 2
medium
lemons
The streusel
-
¼
cup
brown sugar
-
⅓
cup
flour
-
½
tsp
ground cinnamon
-
2
tbls
melted butter
Instructions
- Preheat the oven to 425°F.
- Make the streusel topping by mixing brown sugar, flour, cinnamon, and melted butter until crumbly.
- In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
- In a separate bowl, whisk sugar and eggs until smooth, then mix in melted butter, canola oil, buttermilk, and vanilla.
- Fold the egg mixture, half the blueberries, and lemon zest into the flour mixture until just combined.
- Divide the batter into muffin tins and top with remaining blueberries.
- Sprinkle streusel topping over each muffin and bake for 13-15 minutes.
Nutrition Facts (estimated)
Servings
18 muffins
Calories
214
Total fat
8g
Total carbohydrates
34g
Total protein
3g
Sodium
250mg
Cholesterol
70mg
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