Cornmeal and Blueberry Muffins
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- Prep Time
- Minutes
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- Cook Time
- Minutes
-
- Yield
- 12
Ingredients
- 1 1/2 cups fine cornmeal
- 1/2 cup plain flour
- 1 cup dried blueberries
- 1/4 tsp salt
- 1 egg
- 10 0zs milk
- 1/2 cup plain yoghurt or sour cream
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/3 cup oil
- 3 tbsp sugar (optional)
Instructions
- Preheat the oven to 200*C/400*F.
- In a large mixing bowl; add flour, cornmeal, salt, sugar, baking soda and baking powder and mix until all ingredients are combined.
- In a large pouring jug; add milk, eggs, vanilla extract and mix.
- Pour the egg mixture into the flour mixture, followed by the oil and the yoghurt and mix completely until fully integrated.
- Spoon the mixture into lined muffin tins or muffin cups up to two-thirds full. Lightly brush the top of the batter with milk.
- Bake in a preheated oven for 18-20 mins or until skewer or tester inserted into the centre comes out clean.
- Servings : 12
- Ready in : 30 Minutes
- Recipe Type : Breakfast
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