Cornmeal Honey Blueberry Muffins
Cornmeal Honey Blueberry Muffins recipe
Yield
12 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cornmeal
blue |
|
| 1 | cup |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
sea salt
optional |
|
| 1 ½ | cups |
water
|
|
| 2 | teaspoons |
honey
may be doubled |
|
| ¼ | cup |
vegetable oil
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
blueberries
fresh or frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cornmeal
blue |
|
| 237 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
sea salt
optional |
|
| 355 | ml |
water
|
|
| 1E+1 | ml |
honey
may be doubled |
|
| 59 | ml |
vegetable oil
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
blueberries
fresh or frozen |
|
Directions
Stir dry ingredients together.
Combine liquid ingredients. Mix liquid and dry ingredients and stir until just mixed.
Gently stir in blueberries.
Fill oiled muffin tins ⅔ full. Bake in a preheated oven at 400℉ (200℃). for 20 minutes or until done.
