Blueberry Cornbread mini muffins (Alice Waters recipe)

I recently bought two mini-muffin trays from Michael's and I've been on a mini-muffin baking spree! Mini-muffins are a convenient grab-and-go snack to take to work (and they will definitely make your co-workers jealous).

Alice Water's cornbread

Ingredients:

1 cup cornmeal
3/4 cup AP flour
1 tablespoon sugar (optional, I used it)
1 tablespoon baking powder
3/4 teaspoon salt
1 cup milk
1 egg
4 tablespoons butter (1/2 stick), melted
1 cup blueberries (my personal addition)

Prep

Preheat the oven to 425F and butter mini-muffin tins. Alice says you can use this recipe to make one 8-inch round or square loaf (may need longer cooking time). Also, you could pre-heat a cast iron skillet, butter it, and bake for a crispier crust.

Mix together the dry ingredients in a bowl. Whisk together milk and egg separately. Make a well in the middle of the dry ingredients, pour in the milk/eggs and stir until smooth. Stir in the melted butter and add blueberries.

Pour batter into prepared pan and bake:
12-15 minutes for mini muffins.
20 minutes for pans.

Note: this cornbread isn't sweet, so add a little jelly and enjoy!