Blueberry Cornbread Muffins

Another blueberry recipe! Today was the type of Sunday morning that required baking. My family loves cornbread muffins so I baked some cornbread blueberry muffins today. I didnt want to use butter as the original recipe asked for so I substituted in yogurt instead. Too bad I woke up hours after they did so they havent tried them yet. I also cut the recipe in half because we usually end up wasting baked goods.

Blueberry Cornbread Muffins
30 min, serves 6


1 1/4 cup corn flour (Bob's Red Mill brand)
1/2 brown sugar, loosely packed
pinch of salt
1/2 tablespoon baking powder
1/2 cup almond milk
1/2 cup butter or 3 tablespoons yogurt
1 egg white
1 cup of fresh blueberries


1. Preheat oven to 375 F. Grease muffin cups or line with cupcake liners.
2. Sift flour, sugar, salt and baking powder into a bowl.
3. Combine milk, butter or yogurt, and egg white in a seperate bowl. Mix ingredients well.
4. Add blueberries to dry ingredients and mix. Add wet ingredients by spoonful until the batter is moistened. Spoon batter into prepared muffin tins.
5. Bake in preheated muffin for 20 minutes. Let muffins cool for 10 minutes before loosening them from the pan.