Bakery-Style Blueberry Corn Muffins
Ingredients:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2/3 cup milk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions:
Preheat your oven to 375F 190C and line a muffin tin with paper liners
In a large bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt
In another bowl, beat together the milk, vegetable oil, eggs, and vanilla extract until well combined
Pour the wet ingredients into the dry ingredients and stir until just combined
Be careful not to overmix; its okay if there are a few lumps
Gently fold in the blueberries
Divide the batter evenly among the muffin cups, filling each about 2/3 full
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely
Enjoy your bakery-style blueberry corn muffins
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