These cornmeal muffins really are delicious and moist, and are easy and fast!
Adapted from a recipe from Country Living, 2009
Note :(If you see I dont visit a lot of my bloggers friends is cause Im with some family problems, hope be better next week, thanks)
1 cup yellow cornmeal or polenta
1 cup flour
1/2 cup granulated sugar
2 teaspoon baking powder
pinch of salt
1 large egg
1 cup buttermilk or greek yogurt
4 tablespoon of butter melted
1 cup of blueberries (fresh or frozen)
Preheat the oven at 180°c
Place baking liners in 12 cup muffin pan and
Combine cornmeal, flour, granulated sugar, baking powder.
and salt in a large bowl and set aside.
In a separate bowl, whisk egg, buttermilk or greek yogurt and butter together and stir into dry ingredients until just combined.
Gently fold in blueberries .
Divide batter among muffin cup.
Bake until a skewer inserted into center of muffins comes out clean , about 25 minutes or until are golden and dry.
Cool are in a wire rack.
Im sharing with
Muffins de polenta y arándanos