Saturday, June 7, 2008

Blueberry Corn Muffins

A few months ago, Z found a recipe for "individual blueberry cakes" in Family Circle magazine. We tried these once, and thought they were delicious. Then, we tried them again, and again, and again (just to be sure), and still feel this way. They're a remarkably easy "semi-homemade" dessert that starts with a box of cornbread mix. We bake them in muffin tins...

and then flip them over to serve.

We usually dust them with a little powdered sugar and occasionally some whipped cream (when we have some).

Blueberry Corn Muffins

1 - 1-1/2 cup blueberries
1 box Jiffy corn bread mix
1 egg
1/3 c granulated sugar
1/2 cup milk

  • Mix cornbread mix, egg, sugar, & milk in a bowl and set aside - I sometimes do this before dinner, and then do the remaining steps after dinner
  • Preheat oven to 400°
  • Coat muffin pan with cooking spray
  • Place 3-4 blueberries in each (of 12) muffin cups
  • Dollop 1 tbsp of batter in each tin
  • Repeat with another layer of blueberries, more batter, and more blueberries
  • Bake for 12-15 minutes
  • Cool on a wire rack.
  • Once they are cool enough to handle, take them out of the pan and put them "upside down" (which now becomes "rightside up") on the wire rack to continue cooling
  • When ready to serve (OK to serve warm), place on a plate and dust with confectioners' sugar and/or whipped cream

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