I usually have a slight obsession when it comes to blueberries, but ever since I got pregnant it’s been out of control. I have been craving blueberries like nobodies business! Shoveling blueberries into my mouth while standing in front of the fridge? Check! Buying unheard of amounts of blueberries at the grocery store? Check! Throwing blueberries into anything and everything? You got it! So what’s a girl to do when she craves a sweet corn muffin and blueberries? Combine them of course! 😀 Tender corn muffins bursting with plump blueberries and topped off with a sugary crust. Doesn’t get much better than that, huh? I like to make these corn muffins for breakfast, but they’re wonderful any time of the day. These babies are best served warm, with a slather of butter and a drizzle of maple syrup. So what are you waiting for? The grocery stores and farmers markets are brimming with ripe blueberries!
One Year Ago: Peach Shortcake Cookies
Two Years Ago: Pizza Dough
Blueberry Corn Muffins
- 1 ½ cups unbleached all-purpose flour, (7 ½ ounces)
- 1 cup yellow cornmeal (5 ½ ounces)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 cup fresh blueberries, or unthawed frozen
- 1/4 cup packed light brown sugar (1 ¾ ounces)
- 3/4 cup frozen corn (3 ½ ounces), defrosted
- 3/4 cup buttermilk
- 1/4 cup maple syrup
- 2 large eggs
- 8 tablespoons unsalted butter (1 stick), melted and cooled slightly
- 2 tablespoons granulated sugar
- Preheat oven to 400 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
- In a medium bowl, whisk flour, cornmeal, baking powder, baking soda, and salt until combined; add blueberries and toss to coat; set aside.
- In food processor or blender, process brown sugar, thawed corn kernels, buttermilk, and maple syrup until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
- Using rubber spatula, make a well in center of dry ingredients; pour buttermilk mixture into well. Gently fold dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Divide batter equally among prepared muffin cups, smoothing the tops. Sprinkle the granulated sugar over the muffin tops. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes before serving.
Yields: 12 muffins
Prep Time: 15 minutes
Bake Time: 15 to 17 minutes
Source: adapted from Cook’s Illustrated