We were at a local diner for lunch one day and the waitress brought a bread basket which contained jalapeño corn bread, biscuits, and blueberry corn muffins. All of the breads were delicious but I especially loved the blueberry corn muffins. They were hot out of the oven, the butter instantly melted, and the muffin melted away in my mouth as I stuffed gently and delicately took slow, lady-like bites. My meal that followed the bread was very good but I left the restaurant thinking about those muffins. While we were shopping later that day, I found a cookbook in a local shop that contained a recipe for blueberry cornmeal muffins. I snatched it up and last night I tried out that recipe! It was definitely a winner as it reminded me of those restaurant muffins as soon as I swallowed the first bite.
Try them out! They are sweet, moist, soft, and the addition of fresh blueberries really adds a welcomed twist to ordinary corn muffins!
Recipe Source: Shrimp, Collards, and Grits Cookbook
| Blueberry Cornmeal Muffins |
- 1 c. yellow cornmeal
- 1 c. all-purpose flour
- 1 T. baking powder
- 1/4 t. salt
- 1/2 c. sugar
- 1 c. milk
- 1 large egg, lightly beaten
- 1/4 c. butter, melted
- 1 c. blueberries
- Heat oven to 400 degrees. Either spray muffin tins or line with paper liners.
- Combine cornmeal, flour, baking powder, and salt. Set aside.
- In a separate bowl, beat sugar, milk, egg, and butter together. Gradually whisk in dry ingredients until moistened.
- Fold in blueberries gently until well coated. Fill muffin cups to the rim.
- Bake 20 minutes, until cake tester comes out clean.
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