Blueberry Corn Muffins
Craving a comforting, golden treat with a burst of fruity goodness? Dive into the irresistible world of Blueberry Corn Muffins.
Ingredients
Dry
- 1 cup self-rising cornmeal mix (White Lily enriched self-rising white cornmeal mix recommended)
- 1 cup self-rising flour (White Lily enriched bleached self-rising flour recommended)
- ½ cup sugar
Wet
- 1 large egg
- 1 cup whole milk (or 2% milk as an alternative)
- 6 tablespoons vegetable oil (canola oil works too)
Instructions
- Preheat oven to 400°F and line a 12-cup muffin tin.
- In a large bowl, whisk cornmeal mix, flour, and sugar.
- In another bowl, whisk egg, milk, and oil.
- Pour wet into dry; stir gently until just combined.
- Fold in blueberries without over-mixing.
- Divide batter evenly into muffin cups (¾ full).
- Bake for 20–25 mins, until a toothpick comes out clean.
- Cool 5 mins in pan, then transfer to a wire rack.