Wild Blueberry Cornbread Muffins
Blueberry Cornbread Muffins?
Yes, I’m not kidding.
New Year, folks. Time to start all over again. Wash away the old, bring in the new. But before we can do all that, we have to look at ourselves with fervor, and demand answers to our own questions. The hard truth, the questions we struggle to answer.
For example…What kind of cornbread lover are you?
Sweet? Dry? Bland? Punchy? (Hahaha, I had you going there for a minute. But still, it’s a good question!)
Me? I like it sweet and creamy. Not as sweet as my dad, who prefers his to be almost like cake (which I admit, I can’t complain about cake, ever). But not too long ago, I stumbled upon cornbread with blueberries in it.
At first I thought – Really? Savory cornbread with blueberries?
I shouldn’t have doubted. Blueberries go so well with cornbread, and add just the right amount of tanginess. I made mine SUPER easy by combining two of my favorite Krusteaz mixes. You may think – well that’s easy! – but I assure you, it took me several tries before I got just the right sweet versus sassy. If you want to take it a step further, add as many blueberries as you can handle – there’s no such thing as too many blueberries.
Give them a shot one morning for breakfast, for lunch, or as a dinner bread. It works all the way around. Slather a glob of butter on there too. Start this new year off right. Enjoy!
Wild Blueberry Cornbread Muffins
Prep
Prep Time: 5 minutes
Cook Time: 16-18 minutes
Servings: 18
Ingredients
- 1/2 package (1 1/2 cups) Krusteaz Wild Blueberry Muffin Mix
- 1 package Krusteaz Honey Cornbread Mix
- 3 eggs
- 1/2 cup cream cheese, softened
- 1 cup milk
- Optional: Large sugar crystals, to top
Directions
Please visit the Krusteaz website where you can see the full instructions on how to prepare these muffins, as well as find a ton of other great inspirational recipes!
Disclaimer: I am part of the Krusteaz Bakers Dozen Ambassadorship. All thoughts and opinions are my own.
