Blueberry Cornbread Muffins
Cornbread makes a perfect backdrop for blueberries, which burst as they bake, creating little pockets of juice that keep the muffins tender.
Ingredients
12 servings
Instructions
- Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Line a muffin pan with paper liners (don't skip the liners or the blueberries will stick to the pan).
- Combine the milk, lemon juice, and lemon zest. Let sit for 10 minutes.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Place the blueberries in a small bowl and toss with 1 teaspoon of the flour mixture. Set aside.
- In a separate bowl, whisk together the eggs, milk/lemon mixture, and vanilla. Add to the dry ingredients, along with the melted butter. Stir until just blended; and then stir in the blueberries. Do not overmix.
- Spoon the batter evenly into the prepared muffin pan, filling each cup very full. Bake for 28 to 30 minutes, or until the tops are set and golden around the edges. Cool the muffins for a few minutes in the pan, then serve warm with butter or transfer to a wire rack to cool completely.
Nutrition per serving
228kcal
💰 Cost Estimate
Total Ingredients
$297.00
$297.00
Per Serving
$25.00/serving
$25.00/serving
🏠 Savings
~$594.00 vs buying!
~$594.00 vs buying!
📋 Price Breakdown (82% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| milk | 0.75 cup | $19.00 |
| lemon juice | 1 tbsp | $10.00 |
| all purpose flour | 1.5 cups | $18.00 |
| yellow cornmeal | 0.5 cup | $47.00 |
| sugar | 0.75 cup | $10.00 |
| baking powder | 2 tsp | $13.00 |
| salt | 1 tsp | $1.00 |
| blueberries | 1 cup | - |
| eggs | 2 large | $65.00 |
| vanilla extract | 1.5 tsp | $114.00 |
| 0.5 cup | - |
*Estimated market prices, may vary by region
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