Blueberry Muffins

Classic muffin batter prepared by combining all-purpose flour, cornmeal, white sugar, salt, baking powder, and baking soda, with vegetable oil, vanilla extract, egg, and buttermilk. Blueberries are folded into mixture, and batter is spooned into muffin tins. Muffins are baked until tops are round and golden brown.

Ingredients -

1-1/4 cup Flour
1 cup Yellow Cornmeal
1/2 cup White Sugar
1/2 teaspoon Salt
2 teaspoon Baking Powder
1 teaspoon Baking Soda
1/4 cup Vegetable Oil
2 1/2 teaspoon Vanilla Extract
1 Egg
1 cup Buttermilk
1-1/2 cup Fresh Blueberries

Preparation:

1. Preheat oven to 400 F.

2. Grease muffin cups or line with paper muffin liners.

3. In a large bowl, combine flour, cornmeal, sugar, salt, baking powder and baking soda.

4. In a separate bowl, beat together oil, vanilla, and egg.

5. Stir egg mixture into dry ingredients alternating with the buttermilk.

6. Gently fold in blueberries. Spoon batter into prepared muffin tins.

7. Bake 20-25 minutes, until golden.

Variations and Recipe Ideas:

Muffin Making Tips -

Fresh Baking Powder and Baking Soda

Fresh baking powder and baking soda should be purchased every 6 months, as these ingredients get stale and do not do a proper job in raising batters when baked.

Muffin Making Tips -

Leavening Agents

Leavening agents such as baking powder and baking soda begin to work as soon as they come in contact with liquid. Once batter has been prepared it should immediately be distributed to muffin cups and baked for best results.