Ingredients
- 1 cup all-purpose flour
- 3/4 cup cornmeal
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon optional
- 3/4 cup sugar
- 1/2 cup oil
- 1/4 cup yogurt (or buttermilk or sour cream)
- 1/4 cup milk
- 1 egg
- 1 cup blueberries
Servings:
Units:
Instructions
- Preheat to 400°. Grease a 12 cup muffin tin, or line with muffin cups.
- In a large bowl whisk together first five ingredients (through salt) and optional cinnamon.
- In a separate bowl mix next five ingredients (through egg).
- Add wet mixture to the dry mixture until just barely combined. Fold in the blueberries. Don’t be concerned if there are still a few streaks of the dry mixture.
- Spoon batter into muffin cups 3/4 full. Bake 15-20 minutes, until a tester comes out clean. Cool 5-10 minutes in muffin tin, then transfer to a rack and cool a few more minutes. Slather with butter. Mmmmmm.
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