Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
You're reading one of recipes available free. Full library with Gastronome.
Preheat oven to 400 F. Spray the muffin holder with non-stick cooking spray. 2. If using fresh blueberries rinse and drain under cold water. 3. If you are using frozen blueberries keep frozen do not thaw. 4. Pour the flower, cornmeal, sugar, baking soda, baking powder, and salt into one of the mixing bowls. Beat with a fork until it is well combined. With wooden spoon stir the buttermilk mixture until it is just moistened. Do not mix batter to much it should be lumpy. Fold the blueberries into the batter be careful not to mash them. 5. Fill each muffin cup with the batter. Set the timer for 18 minutes. Serve them at room temperature.