Blueberry Cornbread Muffins

Go Bold With Butter

Moist, sweet and bursting with fresh blueberries, Blueberry Cornbread Muffins are a treat to bite into when warm and slathered with butter.

Blueberry Cornbread Muffins
Makes 16 muffins

1/4 cup (1/2 stick) butter, melted
1/4 cup natural applesauce (no-sugar added)
1/2 cup granulated sugar
2 eggs
1 cup buttermilk
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 ounces fresh blueberries, rinsed & patted dry

Preheat oven to 375°F. Whisk together melted butter, applesauce, sugar and eggs until smooth. Whisk in buttermilk.

In a separate bowl, combine cornmeal, flour, baking soda and salt. Add dry ingredients into wet ingredients in two batches, stirring until just incorporated after each batch. Gently fold in blueberries.

Fill paper-lined muffin tins 3/4 full, then bake for 12-15 minutes, or until toothpick inserted into the center comes out clean.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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  1. Beverly Kendrick said:

    Can I use gluten free flour in this recipe?

    I would love to make this recipe, if I could.

    Thank you.

    Beverly Kendrick