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Blueberry Cornmeal Muffins

Blueberry Cornmeal Muffins

  • Makes: 12 muffins  
  • Preparation Time: 10 minutes 
  • Baking Time: 18-20 minutes 

Ingredients

Muffins:

1 1/4 cups300 mL Robin Hood® All Purpose Flour

1 cup250 mL cornmeal

1 tbsp15 mL baking powder

1/2 tsp2 mL salt

1 cup250 mL Carnation® Regular, 2% or Fat Free Evaporated Milk

3/4 cup175 mL granulated sugar

1/3 cup75 mL butter, melted

1 egg

1 cup250 mL frozen blueberries

Topping:

1/4 cup50 mL coarse sugar

Directions

  1 :  Preheat oven to 400ºF (200ºC). Grease a 12 cup muffin pan or line with paper liners.

  2 :  Combine flour, cornmeal, baking powder and salt in a large bowl. Add next 4 ingredients. Stir just until combined. Add frozen blueberries. Stir lightly until blueberries are combined in batter. Spoon batter into prepared muffin pan and sprinkle with coarse sugar.

  3 :  Bake in preheated oven 18-20 minutes or until a toothpick inserted in centre comes out clean.

Tip(s)

You can replace the blueberries with any other of your favourite Europe’s Best® frozen berries.


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