Sunday, May 25, 2014

Blueberry Corn Muffins


When blueberry season comes around, I love baking with fresh blueberries. I like to pick my own if I have time at a local blueberry farm. There's nothing like fresh-picked berries!

If you love baking with fresh blueberries too, these muffins are just the thing to make for a summer breakfast or brunch. In addition to the berries, these muffins also have fresh corn kernels in them, although I do substitute thawed frozen corn kernels if I don't have fresh. These are wonderful, easy muffins you'll enjoy having on a summer morning–so moist with the blueberries and corn, and just the right amount of sweetness!

BLUEBERRY CORN MUFFINS by Cottage Flavor, adapted from Country Living 
Makes 12 muffins

  • 1 cup yellow cornmeal
  • 1 cup all-purpose unbleached flour
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup buttermilk
  • 6 Tablespoons unsalted butter, melted
  • 1 cup fresh blueberries (you can also use frozen, but your baking time may be slightly longer)
  • 1 cup fresh corn kernels (about 2 ears; or substitute frozen corn kernels, thawed and well drained)
  • 1 Tablespoon granulated sugar (for sprinkling on top  
Preheat oven to 400˚F. Line muffin tin with 12 paper liners; set aside. 
In large bowl, combine cornmeal, flour, granulated sugar, baking powder, and salt. 
In medium bowl, whisk egg, buttermilk, and melted butter together, blending well. Stir into dry ingredients until just combined. Gently fold in blueberries and corn. 
Divide batter among muffin cups and sprinkle with granulated sugar. Bake until toothpick inserted in center of muffins comes out clean, about 20 minutes. Let muffins cool in pan about 5 to 10 minutes, then cool completely on wire rack.

Be sure to sprinkle the sugar on top of the muffins before baking so you get a nice crusty, sugary muffin top!

Do you have a favorite blueberry muffin recipe you like making?

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