Blueberry-Banana Corn Muffins
These not-too-sweet muffins are good for breakfast, a snack or even with dinner. You can use yellow or white cornmeal, but yellow offers a fun color contrast to the blueberries. Serve with honey for a sweet boost
- 1 cup cornmeal
- 1 cup flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 3 tablespoons melted butter, slightly cooled
- 1 cup milk
- 1 egg, lightly beaten
- 2 tablespoons sugar
- 1 ripe banana, mashed (about ½ cup)
- ¾ cup blueberries (fresh or frozen; no need to thaw)
Preheat the oven to 350 degrees. Spray a muffin pan with nonstick spray.
In a large bowl, stir together the cornmeal, flour, baking powder, salt and baking soda. In a medium bowl, combine the melted butter, milk, egg and sugar. Stir the mashed banana into the butter mixture, then stir into the dry ingredients. Fold in the blueberries.
Fill 12 muffin cups evenly with the batter. Bake for 15 to 20 minutes or until lightly brown and a toothpick inserted in one muffin comes out clean. Let cool a few minutes before serving.