Oatmeal Blueberry Cornbread Muffins

Published on June 24, 2012

  • 2 eggs
  • 1 1/2 cups Butte Creek Mill quick rolled oats
  • 1 1/2 cups Butte Creek Mill cornmeal
  • 2 tablespoons baking powder
  • 1 teaspoon Vanilla
  • 1 teaspoon salt
  • 1/3 cup olive oil
  • 1/4 cup Honey
  • 1 cup blueberries

Instructions

In another bowl, mix the dry ingredients:  cornmeal, oatmeal, baking powder, salt.

Add the wet ingredients: eggs, olive oil and honey.

Fold in blueberries.

Evenly distribute into sprayed muffin tins – Pat them down and pack them in!

Bake at 400 degrees for 20 minutes, until done.

1 Comments

  1. Mar on 2014 at 9:40 am

    Is there something missing… Like buttermilk… Or does this work?