Get kids in the kitchen to help you whip up a batch of these berry-studded muffins sized just for them. Keep these on hand for easy breakfasts, to serve for brunch, or as a tasty snack.
Ingredients
- Baking spray (optional)
- ¾ cup yellow cornmeal
- ¾ cup all-purpose flour
- ¼ cup sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup whole milk
- ¼ cup canola oil
- 1 large egg, beaten
- 1 cup fresh blueberries
Steps
- Preheat oven to 400°F. Spray a 24-cup mini muffin pan with the baking spray or line with paper liners.
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Add the milk, oil, and egg. Mix until just combined (some lumps are okay). Gently fold in the blueberries.
- Divide batter among greased cups, filling muffin cups ¾ full. Bake 12–15 min., until muffins are golden brown on top and a toothpick inserted into center comes out clean. Cool slightly on a wire rack before removing from pan.
This recipe is
- Vegetarian
- Nut-free
Tags
- June 2021
- Nut Free
- vegetarian
- kids
Nutrition information
- Calories 70kcal 3%
- Fat 2.8g 4%
- Saturated fat 0.3g 2%
- Carbs 10.2g 3%
- Sodium 99mg 4%
- 3.0g sugar
- 0.4g fiber
- 1.2g protein
- 7mg cholesterol
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