Blueberry Walnut Corn Bread Muffins

ript type="application/ld+json">{"@context":"http:\/\/schema.org\/","@type":"Recipe","name":"Blueberry Walnut Corn Bread Muffins","author":{"@type":"Person","name":"Mia"},"datePublished":"2018-02-15 09:09:55","image":"","description":"","recipeYield":"6-8","prepTime":"PT20M","cookTime":"PT20M","recipeIngredient":["1 3\/4 cup stone ground cornmeal","3\/4 cup whole wheat flour","2 tsp Argo Baking Powder","1 tsp salt","1 1\/2 cup buttermilk","3 tbsp Mazola Corn Oil","2 eggs","1\/4 cup Combo 3: 1\/2 cup sliced mango, 1 tsp honey, 1 tbsp unsweetened coconut flakes","1 cup fresh or frozen blueberries","1\/2 cup walnuts, chopped"],"recipeInstructions":["Preheat oven to 425 F. Line a muffin pan with paper or silicone liners.","Combine cornmeal, flour, baking powder, baking soda and salt in a large mixing bowl using a whisk.","In another large bowl, whisk together eggs, buttermilk, honey and Mazola Corn Oil. Pour into the dry mixture and stir until ingredients are combined. Fold in blueberries and walnuts in by hand.","Spoon the batter among muffin cups filling each three-fourths full. Bake for 15-20 minutes or until the tops are set and golden around edges. Serve warm."]}

Prep Time

20 minutes

Cook Time

20 minutes

Passive Time

40 minutes

Servings

Ingredients

1 3/4 cup stone ground cornmeal
3/4 cup whole wheat flour
2 tsp Argo Baking Powder
1 tsp salt
1 1/2 cup buttermilk
3 tbsp Mazola Corn Oil
2 eggs
1/4 cup Combo 3: 1/2 cup sliced mango, 1 tsp honey, 1 tbsp unsweetened coconut flakes
1 cup fresh or frozen blueberries
1/2 cup walnuts, chopped

Prep Time

20 minutes

Cook Time

20 minutes

Passive Time

40 minutes

Servings

Ingredients

1 3/4 cup stone ground cornmeal
3/4 cup whole wheat flour
2 tsp Argo Baking Powder
1 tsp salt
1 1/2 cup buttermilk
3 tbsp Mazola Corn Oil
2 eggs
1/4 cup Combo 3: 1/2 cup sliced mango, 1 tsp honey, 1 tbsp unsweetened coconut flakes
1 cup fresh or frozen blueberries
1/2 cup walnuts, chopped

Instructions

Preheat oven to 425 F. Line a muffin pan with paper or silicone liners.
Combine cornmeal, flour, baking powder, baking soda and salt in a large mixing bowl using a whisk.
In another large bowl, whisk together eggs, buttermilk, honey and Mazola Corn Oil. Pour into the dry mixture and stir until ingredients are combined. Fold in blueberries and walnuts in by hand.
Spoon the batter among muffin cups filling each three-fourths full. Bake for 15-20 minutes or until the tops are set and golden around edges. Serve warm.