Monday, November 2, 2015

Blueberry Corn Muffins Recipe


While searching Pinterest for some easy freezer ideas and meals I came across a recipe for Bluberry Corn Muffins.

One thing that stuck out to me was that I have a lot of blueberries but up from the spring this year so I knew I had that already. After scanning some of the ingredients I knew this was going to be easy and no grocery store trip needed so that meant - Momma was gonna try this.

I was a little scared because cornbread is not a personal favorite unless it is my Momma's mexican cornbread but I'll eat it and my big family likes anything FOOD. 



I preheated my oven to 400 first.

I got a bowl and mixed the following:
1 cup yellow corn meal
1/2 cup AP flour
dash of salt
dash of  baking powder
I took a fork and mixed together.

In a separate bowl mix together:
1 1/2 cup milk
1 egg
1 tsp baking soda
Stir and combine.

Slowly stir in 1/3 cup melted shortening to the mixture.

Add 1 tsp vanilla.

Now you can add blueberries. The recipe called for 8oz dried. I had frozen and learned a tip about tossing them in flour after you drain them well so it doesn't bleed your mixture purple! I used about 2 cups of blueberries for my recipe.

Pour into muffin tins and bake for 10 minutes. 

I made 5 batches of these to place in the freezer. 

My family has enjoyed them however I am not the biggest fan of them but honestly they are good but like I said earlier, I am not a big corn meal fan.

They have held up great in the freezer, so 2 thumbs up for this freezer recipe.


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