Ingredients
Units
Scale
- 1 cup blueberries - dusted with 2 tbs. flour and 2 tbs. sugar
- 1 cup of flour, sifted
- 2 tbs. sugar
- 1 tablespoon golden honey
- 3 tsp. baking powder
- 1/2 tsp. salt
- 1 cup cornmeal
- 1 egg
- 1/4 cup vegetable oil
- 1 cup milk
- Turbinado sugar, for sprinkling
Instructions
- Preheat Oven 350 degrees F. Line a muffin tray and set aside.
- Combine blueberries in a bowl with 2 tbs. flour and 2 tbs. sugar. Toss to coat them with this mixture and set aside while preparing the corn muffin batter.
- Sift the flour, sugar, salt and baking powder together. Add the cornmeal and mix together, then set aside.
- In a medium sized bowl combine the egg, honey, oil, and milk and beat with a fork.
- Make a well in the flour and corn meal mixture and add the milk mixture and stir. Add the coated blueberries and again stir the blueberries in. Do Not Over-mix.
- Place the batter in the muffin tins. Do Not overfill the muffin tins. Fill them to nearly the top.
- Top each muffin with Turbinado sugar or regular sugar if you do not have raw sugar on hand.
- Bake 15 – 20 minutes or until the toothpick test comes out clean.
- Let cool on a wire rack before serving.
- Store in an airtight container in the refrigerator. Toast or reheat the muffins before serving. Muffins will keep 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
