Homemade corn muffins with fresh or frozen blueberries, perfect for any breakfast or brunch!
Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
Mix cornmeal, flour, sugar, baking powder, and salt together in a large bowl. Stir in buttermilk, butter, and egg. Fold blueberries into the batter.
Spoon batter into the prepared muffin tin.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Per Serving: 178 calories; protein 3.3g; carbohydrates 26.5g; fat 6.7g; cholesterol 31.6mg; sodium 179.3mg.
The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.