I made these Cornmeal Blueberry Mini Muffins for the first time the other day and I was soooo pleased by how they turned out!
I’m hosting my out-of-town sister and nieces this week, and thought they might enjoy these gorgeous Cornmeal Blueberry Mini Muffins for brunch. I was right!
Actually, we all thought this recipe was a winner.
Ree at Pioneer Woman also has a recipe for Cornmeal Blueberry mini muffins, but she prefers dried blueberries in hers so they won’t bleed all over the muffins.
Me? I have a strange and strong aversion to dried blueberries for some reason, even in baked goods, so I went with fresh blueberries instead, and I actually like how they bleed into the muffin batter while baking. Aren’t they gorgeous?
These Cornmeal Blueberry Mini Muffins are oh, so easy to make too. Here they are ready to go into the oven….
…and after ten minutes, here they are all baked and ready to snarf down. Because they’re mini muffins, they bake in about 10 minutes.
And because they’re mini muffins, they acquire such a nice little crunchy-edged top on them.
The cornmeal and blueberry flavors, along with the tang of the vanilla yogurt, create a texture and taste that will wow both you and your guests. My guests went for seconds and thirds and…well, you know…
Cornmeal Blueberry Mini Muffins will certainly be a brunch favorite in my house from now on. I hope you’ll try them too!
Here’s my recipe for Cornmeal Blueberry Mini Muffins:
- 1 cup yellow cornmeal
- ½ cup all purpose flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 cup sweetened vanilla Greek yogurt (I used light)
- ½ cup almond, soy, or regular milk
- 1 egg
- ¼ cup butter, melted and cooled
- 8 ounces fresh or frozen blueberries
- Preheat oven to 400 degrees F.
- Liberally spray two non-stick mini muffin pans with baking spray and set aside
- In medium bowl, combine cornmeal, flour, salt, baking powder, and baking soda.
- In separate medium bowl, combine yogurt, milk, egg, and butter and mix until smooth and well combined.
- Add dry ingredients to the wet ingredients and mix just until combined.
- Add blueberries and gently fold in until well distributed in batter.
- With a small measuring cup or large spoon, fill muffin tins evenly.
- Bake about 10 minutes at 400 degrees F, or until tops are barely golden.
- Remove from oven and let rest 5 minutes before removing from pans.
- Store any leftover muffins in an airtight container.
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