Breakfast for 18

Cornmeal Blueberry Muffins

Name: Cornmeal Blueberry Muffins
Total time: 35 min
Yield: 18 servings
Cuisine: American
Ingredients: 1 cup sugar; 2 eggs; 1/2 cup cornmeal; 2 cups all purpose flour; 2 1/2 tsp baking powder; 1 tsp salt; 5 tbls. unsalted butter; 1/4 cup canola oil; 1 cup buttermilk; 1 1/2 tsp vanilla extract; finely grated zest of two medium lemon; 1/4 cup brown sugar; 1/3 cup flour; 1/2 tsp ground cinnamon; 2 tbls melted butter

Cornmeal blueberry muffins combine lemon zest and buttermilk with a buttery cinnamon topping before baking until golden.

$0.16per serving $

35 minstart to table

18servings

American Vegetarian Kid-friendly Budget Breakfasts Back to school Summer

Ingredients

1 cup sugar
2 eggs
1/2 cup cornmeal
2 cups all purpose flour
2 1/2 tsp baking powder
1 tsp salt
5 tbls. unsalted butter
1/4 cup canola oil
1 cup buttermilk
1 1/2 tsp vanilla extract
finely grated zest of two medium lemon
1/4 cup brown sugar
1/3 cup flour
1/2 tsp ground cinnamon
2 tbls melted butter

Steps

Heat the oven to 375 F and grease or line an eighteen-cup muffin pan.
Whisk the sugar, eggs, melted butter, oil, buttermilk, vanilla, and lemon zest in a large bowl.
Stir in the cornmeal, flour, baking powder, and salt until just combined, then fold in the blueberries.
Mix the brown sugar, one-third cup flour, cinnamon, and two tablespoons melted butter into a crumbly topping.
Divide the batter among the muffin cups and sprinkle the topping over each one.
Bake for 18 to 22 minutes, until the centers are set and a toothpick comes out clean.

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