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.
Ready to Bake?
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