Enjoy this Summer-meets-Fall recipe for Blueberry Cornbread Muffins.
Moist, sweet and bursting with fresh blueberries, these babies are a real treat to bite into when warm and slathered with a little butter.
Blueberry Cornbread Muffins
Makes 16 muffins.
1/4 cup butter, melted
1/4 cup natural applesauce
1/2 cup granulated sugar
1 cup buttermilk
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6oz fresh blueberries, rinsed & patted dry
1. Preheat oven to 375 degrees. Whisk together melted butter, applesauce, sugar and eggs until smooth. Whisk in buttermilk.
2. In a separate bowl, combine cornmeal, flour, baking soda and salt. Add dry ingredients into wet ingredients in two batches, stirring until just incorporated after each batch. Gently fold in blueberries.
3. Fill paper-lined muffin tins 3/4 full, then bake for 12-15 minutes, or until toothpick inserted into the center comes out clean.