Blueberry Cornmeal Muffins

May 27 - Alessandra Bonafide

Breakfast can sometimes seem time consuming, or even boring. Perhaps you’re tired of having eggs every morning, or maybe you’re the type of person who skips breakfast all together. If you decide to switch up your morning breakfast routine, do it by making this batch of Blueberry Cornmeal muffins.

Total time: 40 minutes

Yield: 16 muffins

Directions:

  1. Mix the wet ingredients in one bowl.

  2. Mix the dry ingredients in a separate bowl.

  3. Add the dry ingredients to the wet ingredients, then add in the blueberries.

  4. Line muffin tins with papers and spray each one with non stick spray. Fill each muffin about 3/4 of the way up.

  5. Bake at 375 for 25-28 minutes.

  6. Place the muffins on a cooling rack for 10 minutes. Enjoy!

Ingredients:

1/2 cup oat flour

1/3 cup all purpose flour

1/2 cup whole wheat flour

1/2 cup finey ground yellow cornmeal

2/3 cup cane sugar

1 tsp vanilla extract

5 tbsp of butter, melted

2 eggs

1 cup of buttermilk

1 tsp salt

2 tsp baking powder

3/4 tsp baking soda

1 cup of blueberries