A vintage recipe that combines the texture of cornbread with the moistness of blueberry muffins!
Preheat oven to 425 degrees Fahrenheit.
In medium to large mixing bowl, combine dry ingredients. Stir with wire whisk.
Place wet ingredients in small bowl and beat with electric mixer.
Add the wet ingredients to the dry ingredients in the larger bowl.
Mix well.
Add blueberries and stir lightly to mix into batter.
Scoop batter into greased muffin tins.
Bake 20 minutes at 425, or until golden on top and toothpick inserted comes out clean.
Note: I used fresh blueberries. You can also use frozen berries.Â
Â
[bctt tweet="Delicious at brunch, these blueberry cornbread muffins also make a great "grab and go" breakfast! " username="ApronFreeCook"]