Cornbread and cornbread muffins remind me of fall. Maybe because chili reminds me of fall too–and chili and cornbread go together so well. It’s officially fall now, but I wanted to give a last nod to summer by adding a summery element to these cornbread muffins–fresh blueberries! The blueberries give this slightly-sweet cornbread a great flavor. And the corn kernels help make the muffins good and moist. These muffins are actually great any time of the year. Serve them for breakfast or for a snack later in the day!
BLUEBERRY CORNBREAD MUFFINS by NancyC
Makes 17 muffins
- 1 cup yellow cornmeal
- 1 cup all-purpose unbleached flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 Tablespoons butter, melted
- 1 cup buttermilk
- 2 large eggs, lightly beaten
- 1/2 teaspoon pure vanilla extract
- 1 1/4 cups fresh blueberries
- 1 cup fresh or frozen (and thawed) corn kernels
- Optional: granulated or coarse sugar, for sprinkling on top of muffins
Preheat oven to 350″F. Line muffin tins with 17 paper muffin liners.
In large bowl, blend the cornmeal, flour, sugar, baking soda, baking powder, and salt. Set aside.
In medium size bowl, blend melted butter, buttermilk, eggs, and vanilla extract. Stir this buttermilk/egg mixture into the flour mixture, mixing everything well. Fold in the blueberries and corn. Lightly sprinkle tops of muffins with sugar, if desired.
Fill each muffin liner 2/3 to 3/4 full and bake at 350˚F for 16 to 18 minutes or until toothpick inserted in center comes out clean. Cool in muffin tin for about 5 minutes, then remove muffins and cool completely on wire rack.
Fall really came up fast for me this year, how about you? What types of goodies do you like to bake to welcome in the fall season?