Description
These blueberry jalapeño cornbread muffins with bacon offer a delightful combination of sweet, spicy, and savory flavors, perfect for a brunch treat.
Ingredients
Units
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup melted butter
- 1 large egg
- 1/2 cup Bonne Maman Wild Blueberry Preserves
- 1/4 cup chopped jalapeños
- 1/2 cup cooked and crumbled bacon
- 1/2 cup fresh blueberries
Instructions
- Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, combine the milk, melted butter, and egg.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the Bonne Maman Wild Blueberry Preserves, jalapeños, bacon, and fresh blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 10
- Sodium: 300
- Fat: 12
- Carbohydrates: 30
- Fiber: 2
- Protein: 5