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Blueberry Corn Muffins Recipe

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This recipe for Blueberry Corn Muffins, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bon Appetit
Added: Monday, May 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. buttermilk
2 large eggs
1/4 c. corn oil
1 c. cornmeal
1 c. flour
1/2 c. brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 (12 oz.) box frozen blueberries, unthawed

Directions:
Directions:
Preheat oven to 400. Line 12 cup muffin pan with muffin papers. Whisk buttermilk, eggs and corn oil together in small bowl. Sift cornmeal, flour, brown sugar, baking powder, baking soda and salt into large bowl. Add blueberries and toss to coat thoroughly. Add buttermilk mixture and stir just until dry ingredients are moist. Spoon batter into prepared muffin pan. Bake until tester inserted into center of muffins comes out clean, about 27 min. Transfer muffins to rack. Let stand 15 min. and serve.

 

 

 

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