Blueberry Cornmeal Muffins

Blueberry Cornmeal Muffins - the texture and taste of a corn muffin with the great taste of those healthy and yummy blueberries.

Ladies and gentlemen, boys and girls, I present to you the October reveal day for.......

Yesiree, it's the third Monday of the month which means it's Group C's day to share what recipe we've chosen from the blog we were assigned. 

The Secret Recipe Club is lead by April of Angel's Homestead and our Group C leader is Debbie from Debbi Does Dinner...Healthy & Low Calorie. These ladies, in addition to all of the other behind the scenes, do a lot of work and they deserve a HUGE baking hug! Thank you, ladies!!

The blog I was assigned for the month of October was...

Canela Kitchen 

and the recipe I chose to make was the Blueberry Cornmeal Muffins.

I had frozen blueberries and was actually craving some cornbread or something similar. 

I know, I'm weird.

There are LOTS of other wonderful recipes that I'm dying to try, especially all of those brownies, so I'll definitely be going back to try some of them out!

I made a few minor changes - increased the salt a tad and added more blueberries.

Blueberry Cornmeal Muffins - makes 12 muffins

Ingredients

1 cup yellow cornmeal

1 cup flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 egg

1 cup buttermilk (I used 1 cup whole milk mixed with 1 tablespoon vinegar and let sit for 10-15 minutes.)

4 tablespoons butter, melted

1 1/4 cups frozen blueberries

Directions

Prepare a 12-cup muffin tray by coating it generously with butter.

Preheat oven to 350 degrees F.

In a medium bowl, mix together corn meal, flour, sugar, baking powder and salt.

In a small bowl, whisk together the egg, buttermilk and butter.

Add to dry ingredients and stir until just combined.

Fold in blueberries.

Divide batter evenly among the prepared muffin cups.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. 

* to prevent the blueberries from sinking in the muffins, mix them with 2 teaspoons of flour before adding them to the batter. I didn't do this because I forgot, but I have done it in the past with breads and it works.*

I rate everything I make on a scale of 1-4 with 4 being the best and these Blueberry Cornmeal Muffins a 3 1/2. They were quite delicious and really took care of that cornmeal craving I was having.

I'll be making these again when we go blueberry picking next year.

I give you BIG baking hugs and muffins!!