Ingredients

  • 1 ½ cups plain flour
  • 1 ½ cups cornmeal
  • ½ cup sugar, caster
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 eggs beaten
  • 2 cups milk
  • ½ cup butter melted
  • 2 cups blueberries

Directions

1. Preheat oven to 400*F/200*C/GM 6. Butter 18 muffin cups or use liners.
2. Combine dry ingredients. Blend eggs, milk and butter then add to dry mixture. Stir until moistened. Batter should be lumpy. Fold in berries being careful not to mash. Spoon into muffin cups, filling each about 2/3 full. Bake for 20-25 minutes or till golden. Remove from pans. Serve warm.

Notes
Notes:Original makes 18 muffins/9 servings.


Categories
Bisquits/Scones
Keywords
Bisquits/Scones
MacGourmet downloadBlueberry Corn Muffins. To import, drag image to your MacGourmet recipe box.