Blueberry Cornbread Muffins
Yields 1
The flavors of blueberries and corn pairs well together. We add a hint of orange zest for another layer of flavor. Bursting with blueberries and topped with a pecan strudel makes this recipe stand out. Read more
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Ingredients
  1. 1 package Mama Dip’s Cornbread Mix
  2. 2 tablespoons sugar
  3. 1 1/4 cup buttermilk
  4. 2 eggs, beaten
  5. 2 tablespoons melted butter
  6. 1 1/2 cup blueberries
  7. grated zest of 1 orange
  8. 1/2 cup all-purpose flour
  9. 1/4 cup butter
  10. 1/2 cup brown sugar
  11. 1 cup of chopped pecans
Instructions
  1. Preheat oven to 350.
  2. In a medium bowl mix together the cornbread mix and sugar.
  3. Add melted butter, eggs and buttermilk.
  4. Stir until just combined.
  5. Fold in orange zest and blueberries.
  6. Fill greased muffin tins 3/4 full.
  7. Combine the flour, brown sugar, softened butter and chopped pecans.
  8. Sprinkle over batter.
  9. Bake for 25 to 30 minutes or until done.
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