Cornbread Muffins with Blueberries

These cornbread muffins burst with sweet blueberries

and certainly will add some pizzazz to your day. The recipe is quite straightforward and ready in under 30 minutes. It's a tender, moist, and buttery infused with sweet maple and bursts of blueberries muffin to enjoy for your next breakfast or brunch. I loved the textures and flavors. The recipe makes 12 -14 and was adapted from carlsbadcravings.com

Cornbread Muffins with Blueberries

Ingredients:

1-1/4 cups blueberries

Dry 

• 1 1/4 cups ground yellow cornmeal
• 3/4 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup granulated sugar
• 1/2 teaspoon salt 
• 1 tablespoon lemon zest

Wet 

• 1 cup buttermilk
• 2 large eggs
• 1/2 stick butter, melted
• 1/3 cup pure maple syrup

Directions:

• Spray a 12 count muffin tin with nonstick cooking spray, dust with flour, or use muffin/ cupcake liners. 
• Preheat oven to 400 degrees.
• Rinse and dry blueberries then coat with flour, set aside  
• Add dry ingredients to a large bowl and stir until evenly combined. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in blueberries. Batter will seem very wet which is normal.
• Evenly divide the batter between 12 muffin tins (they will fill to the top) bake for 15-17 minutes, or until edges are golden. Cool muffins in pan then remove.

Invite a friend/neighbor over to sit a spell and enjoy a muffin or two. 

With a good muffin start, it was a perfect weather day to enjoy some early spring blooms and the desert landscape found at the Tohono Chul Gardens in Tucson.