Breakfast for 18

Cornmeal Blueberry Muffins

Name: Cornmeal Blueberry Muffins
Total time: 35 min
Yield: 18 servings
Cuisine: American
Ingredients: 1 cup sugar; 2 eggs; 1/2 cup cornmeal; 2 cups all purpose flour; 2 1/2 tsp baking powder; 1 tsp salt; 5 tbls. unsalted butter; 1/4 cup canola oil; 1 cup buttermilk; 1 1/2 tsp vanilla extract; finely grated zest of two medium lemon; 1/4 cup brown sugar; 1/3 cup flour; 1/2 tsp ground cinnamon; 2 tbls melted butter

$1.09for 435 minServes 18

Cornmeal blueberry muffins combine lemon zest and buttermilk with a buttery cinnamon topping before baking until golden.

Photo: pinchofyum.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Eggs, 2$0.30 each typical	2	$0.60Typical price
	Cornmeal, 2.5 oz$0.08/oz typical	2.5 oz	$0.20Typical price
	Butter, 3.5 oz$0.40/oz typical	3.5 oz	$1.40Typical price
	Buttermilk, 8.5 oz$0.05/oz typical	8.5 oz	$0.43Typical price
	Lemons and limes, 0.5$0.60 each typical	0.5	$0.30Typical price
Total for the servings shown		$4.91

Swaps

Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Sugar and brown sugarFlourBaking powder and sodaOlive and cooking oilCornstarch, vanilla, yeast, cocoaSyrups, molasses, powdered sugarDried herbs, spices and seasoning blends

Not included in the cost.

35 minstart to table
Easydifficulty
18servings as written
$typical cost tier

American Vegetarian Kid-friendly Budget Breakfasts Back to school Summer

Typical price

$0.27 per serving$1.09 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 cup sugar
2 eggs
1/2 cup cornmeal
2 cups all purpose flour
2 1/2 tsp baking powder
1 tsp salt
5 tbls. unsalted butter
1/4 cup canola oil
1 cup buttermilk
1 1/2 tsp vanilla extract
finely grated zest of two medium lemon
1/4 cup brown sugar
1/3 cup flour
1/2 tsp ground cinnamon
2 tbls melted butter

Steps

Heat the oven to 375 F and grease or line an eighteen-cup muffin pan.
Whisk the sugar, eggs, melted butter, oil, buttermilk, vanilla, and lemon zest in a large bowl.
Stir in the cornmeal, flour, baking powder, and salt until just combined, then fold in the blueberries.
Mix the brown sugar, one-third cup flour, cinnamon, and two tablespoons melted butter into a crumbly topping.
Divide the batter among the muffin cups and sprinkle the topping over each one.
Bake for 18 to 22 minutes, until the centers are set and a toothpick comes out clean.

Main ingredient on sale this week? See what to make with eggs on sale.