Breakfast for 12

Blueberry Cornbread Muffins

Name: Blueberry Cornbread Muffins
Total time: 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 3/4 cup milk; 1 tbsp lemon juice; 1 1/2 cups all purpose flour; 1/2 cup yellow cornmeal; 3/4 cup sugar; 2 tsp baking powder; 1 tsp salt; 2 large eggs; 1 1/2 tsp vanilla extract; 1/2 cup unsalted butter

Tender cornmeal muffins filled with blueberries use lemon milk and bake until golden and set.

$0.22per serving $

45 minstart to table

12servings

American Vegetarian Kid-friendly Budget Breakfasts Back to school Summer

Ingredients

3/4 cup milk
1 tbsp lemon juice
1 1/2 cups all purpose flour
1/2 cup yellow cornmeal
3/4 cup sugar
2 tsp baking powder
1 tsp salt
2 large eggs
1 1/2 tsp vanilla extract
1/2 cup unsalted butter

Steps

Heat the oven to 375 F and line a 12-cup muffin pan.
Stir the milk and lemon juice together, then let them stand for 5 minutes.
Whisk the flour, cornmeal, sugar, baking powder, and salt in a bowl.
Whisk the eggs, vanilla, melted butter, and milk mixture in another bowl, then stir them into the dry mixture.
Fold in the blueberries and divide the batter among the muffin cups.
Bake for 20 to 24 minutes, until the tops are golden and a tester comes out clean, then cool for 10 minutes.

Main ingredient on sale this week? See what to make with eggs on sale.