Blueberry Cornbread Recipe
Preheat oven to 400 degrees.
Combine dry ingredients and mix.
Combine wet ingredients and mix.
Slowly pour wet ingredients into dry. Fold in gently. Take care not to over-mix.
Bake in preheated oven for 20 minutes if using 8x8 pan,
15 minutes for muffins, or 12 minutes for mini-muffins.
Let cool and cut into 20 squares or remove from muffin tins.
** If you want there to be a swirl in your cornbread pour blueberry puree in while almost done folding wet and dry ingredients. If you want to pour puree on top of the bread and use a butter knife to swirl through. if you are using a mini muffin pan pour a small dollop on top of each muffin and stir through with a toothpick.