If you’re a fan of cornbread and cornbread muffins, here’s a spring-and-summery version you can enjoy, made with fresh blueberries! The blueberries give this slightly-sweet made-from-scratch cornbread a great flavor. And the corn kernels help make the muffins good and moist. There’s buttermilk mixed into the batter too, for a little extra zing. What’s not to love about these tender and tasty muffins?
I describe these muffins as a spring-and-summer version of cornbread, but they are actually great to enjoy any time of the year! Serve them for breakfast, brunch, or for a snack later in the day! They taste great on their own, but you can also spread them with butter or blueberry jam!
Blueberry Cornbread Muffins
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. If desired, lightly sprinkle tops of muffins with sugar.
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 centers comes out clean. Cool in muffin tin for about 5 minutes, then remove muffins and cool completely on wire rack, or serve warm, spread with butter or blueberry jam, if desired.
Recipe from NancyC | nancy-c.com
Are you a fan of cornbread? Do you have a favorite cornbread recipe that you love to make?
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