American Blueberry Cornmeal Muffins
Tender cornmeal muffins with juicy blueberries, honey, vanilla, milk, and a lightly golden crumb.
Instructions
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Preheat the oven to 190°C / 375°F and line a muffin tin.
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Whisk cornmeal, flour, baking powder, and salt in a bowl.
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Whisk milk, eggs, honey, vanilla, and oil in another bowl.
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Fold wet ingredients into dry ingredients just until combined.
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Gently fold in blueberries.
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Divide batter into muffin cups.
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Bake until golden and a toothpick comes out clean.
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Cool in the pan briefly before moving to a rack.
Tips
Fold blueberries gently so the batter does not turn purple and heavy.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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