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
Ingredients
- 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)
Directions
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Preheat the oven to 350 degrees. Spray a muffin pan with nonstick spray.
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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.
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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.
Recipe courtesy of
Debbie Moose (debbiemoose.com) has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.Share this recipe
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