Honey Blueberry Cornbread Muffins

One of the things I love is cornbread muffins right out of the oven. They are packed with a rich and buttery flavor, however what is even better is these honey blueberry muffins. The muffins have a  slight crunch and savory flavor of the cornmeal make a perfect backdrop for blueberries, which burst as they bake, creating pockets of juice that keep the muffins tender. They are extremely simple to prepare, about 15 minutes to mix everything up and under 30 minutes to bake.

In a large mixing bowl, combine the milk and lemon juice. Let sit for 10 minutes.

In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.

In a separate small bowl, place 1-2 teaspoons of the flour mixture with the blueberries. Toss the blueberries carefully until coated in the flour. Set aside.

In the milk mixture bowl, add the eggs, honey, melted butter, vanilla and lemon zest. Whisk until smooth.

Add into the dry ingredients, stir until just combined. Add in the blueberries and stir carefully, Do not over mix.

Spoon the batter evenly into the prepared lined muffin pan, filling each cup just about level with the top of the muffin pan.

Bake in a preheated 350°F degree oven for 25 to 30 minutes, or until the tops are set and golden around the edges. Cool the muffins for a few minutes in the pan, then serve warm with butter or transfer to a wire rack to cool completely.

Honey Blueberry Cornbread Muffins

15 mins 12 Muffins Ingredients: All-Purpose Flour, Cornmeal, Milk, Eggs, Blueberries Butter Honey