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
- Preheat oven to 375 degrees. Whisk together melted butter, applesauce, sugar and eggs until smooth. Whisk in buttermilk.
- 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.
- Fill paper-lined muffin tins 3/4 full, then bake for 12-15 minutes, or until toothpick inserted into the center comes out clean.