Blueberry Cornmeal Muffins
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
Ingredients
1/2 cup oat flour
1/3 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup finely 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
Directions
Preheat the oven to 375ºF.
Whisk together the wet ingredients in a medium bowl.
In a separate bowl, mix the dry ingredients.
Add the dry ingredients to the wet ingredients, mix together, and then gently stir in the blueberries.
Place muffin liners into the muffin tins and spray each one with non stick spray. Fill each muffin cup about 3/4 of the way up. Bake for 25-28 minutes.
Place the muffins on a cooling rack for 10 minutes. Store in airtight containers in the refrigerator, or freeze for up to 3 months.