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Cornbread Blueberry Muffins

Conrad Dekker
  • 45 minutes
  • Serves 12

INGREDIENTS

1 1/2 cups

All-purpose Gluten Free Flour

3/4 cup

Cornmeal (Yellow)

3/4 cup

Granulated sugar (or Substitute)

1 1/2 tsp

Baking Powder (Gluten-free)

1/2 tsp

Baking Soda

1/4 tsp

salt

1/2 cup

Butter (Unsalted, Softened (1 stick))

2

Large Eggs

1 cup

Buttermilk

1 tsp

Vanilla

1 1/2 cups

Blueberries (Fresh or Frozen)