Blue Corn-Blueberry Muffins

Photo: Annabelle Breakey; Styling: Dan Becker

Prep and Cook Time: 1 hour. Notes: Look for blue cornmeal at natural-foods stores such as Whole Foods Markets. Pearl sugar (available from King Arthur Flour, www.kingarthurflour.com) lends a pleasant crunch, but you can substitute 1 tbsp. granulated sugar if you like.

Yield: Makes 12 muffins
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 209
  • Calories from fat: 39%
  • Protein: 4.1g
  • Fat: 9g
  • Saturated fat: 5.2g
  • Carbohydrate: 28g
  • Fiber: 1.1g
  • Sodium: 263mg
  • Cholesterol: 57mg

Ingredients

  • 1 cup blue cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 2 large eggs, lightly beaten
  • 1/2 cup unsalted butter, melted and cooled
  • 1 cup fresh blueberries
  • 2 1/2 tablespoons pearl sugar (optional; see Notes)

Preparation

  1. 1. Preheat oven to 400º and generously grease 12 muffin cups (1/2-cup capacity). Sift cornmeal, flour, granulated sugar, baking powder, baking soda, and salt into a medium bowl. In a separate bowl, whisk together buttermilk, eggs, and melted butter. Make a well in the center of the dry ingredients, pour liquid ingredients into well, and stir to combine. Fold in berries.
  2. 2. Fill each muffin cup 2/3 full with batter and sprinkle tops with pearl sugar if you like. Bake until golden on top, about 25 minutes. Transfer tin to a rack and let cool 10 minutes before removing muffins.
  3. Note: Nutritional analysis is per muffin.
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