Description
These blueberry jalapeño cornbread muffins with bacon will wake up your taste buds with their fun combination of sweet, spicy and savory flavors. They’re perfect for brunch!
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 8 Tbsp unsalted butter (melted and cooled)
- 2 Tbsp canola oil
- 1/3 cup brown sugar
- 2 1/2 Tbsp agave
- 1 large egg
- 1 cup buttermilk
- 2 1/2 jalapeños (seeded and chopped)
- 3 slices bacon (cooked and chopped)
- 1/3 cup Bonne Maman Wild Blueberry Preserves
Instructions
- Preheat oven to 350 degrees. Line a 12-cup cupcake tin with parchment cupcake liners.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda and salt.
- In a medium bowl, whisk together butter, oil, sugar, and agave. Add egg, whisking to combine. Whisk in buttermilk until just combined.
- Add wet ingredients to the dry ingredients, stirring to combine. Fold in jalapeño and bacon.
- Fill the cupcake liners halfway full with the batter. Add 1 tsp of Bonne Maman Wild Blueberry Preserves to each cup. Fill cups the rest of the way with muffin batter.
- Bake for 25 minutes, until golden brown on top and a toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan. Remove to a cooling rack. Serve warm or store in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking