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Recipe: Blueberry Cornmeal Muffins (Sunset magazine, 1980's)

Breads - Muffins, Quick Breads
BLUEBERRY CORNMEAL MUFFINS

1 cup flour
2/3 cup yellow cornmeal
1/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup sour cream
1/4 cup vegetable oil
1 cup blueberries fresh, frozen or canned and drained

Preheat oven to 400 degrees F. Grease 12 muffin pan cups.

Combine flour, cornmeal, sugar, baking powder, baking soda and salt.

Beat eggs with sour cream until blended; beat in oil.

Add dry mixture to wet mixture until just combined adding blueberries with the last few stirs. Spoon batter into prepared pans.

Bake for 18-20 minutes or until lightly browned.

Makes 12 muffins
Source: Sunset Magazine, July 1988
MsgID: 0111266
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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