These muffins have such a unique taste. In a good way!
I have never used corn meal mix before so I wasn’t sure what to expect. It give the corn bread flavor, but lighter.
We have a blueberry bush in our garden. All the blueberries I used in the recipe were from our back yard bush. They were so fresh and delicious!
The muffins are on the denser side, I think because of the cornmeal. Because of the denseness, I would definitely recommend butter to go with them.
I was really looking forward to having one of these muffins for breakfast. Unfortunately, it appears my husband took them to work with him!
KENTUCKY BLUEBERRY MUFFINS
½ Cup Butter
½ Cup Sugar
1 Cup Sour Cream
2 Eggs
1 Cup Self Rising White Corn Meal Mix
¼ Teaspoon Baking Soda
¾ Cup Fresh or Frozen Blueberries
1 Teaspoon Vanilla
1 Cup All Purpose Flour
¼ Cup Chopped Nuts
Powdered Sugar
Beat together butter and sugar until light and fluffy. Blend in sour cream, eggs and vanilla. Add combined dry ingredients; mix well. Stir in blueberries and nuts. Fill paper lined or greased muffin cups ¾ full. Bake in a preheated 375 degree oven for 25 minutes. Sprinkle with powdered sugar.
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