Blue Corn-Blueberry Muffins

Name: Blue Corn-Blueberry Muffins
Yield: Makes 12 muffins
Ingredients: 1 cup blue cornmeal; 1 cup all-purpose flour; ½ cup granulated sugar; ½ teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 ¼ cups buttermilk; 2 large eggs, lightly beaten; ½ cup unsalted butter, melted and cooled; 1 cup fresh blueberries; 2 ½ tablespoons pearl sugar (optional; see Notes)

2 Ratings
2 Reviews

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.

By Louise Galen, West Hollywood

This Story Originally Appeared On sunset.com

Gallery

Credit: Annabelle Breakey; Styling: Dan Becker

Recipe Summary

Yield:

Makes 12 muffins

Nutrition Info

Directions

Step 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.

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Step 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.
Step 3
Note: Nutritional analysis is per muffin.

Nutrition Facts

Per Serving:

209 calories; calories from fat 39%; protein 4.1g; fat 9g; saturated fat 5.2g; carbohydrates 28g; fiber 1.1g; sodium 263mg; cholesterol 57mg.

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JBlair

04/30/2009

Great recipe! I used 1/2 cup white flour and 1/2 cup whole wheat flour as well as frozen blueberries and they were delicious! Many blueberry muffins are too sweet but these were just perfect!

TaylorHengen

02/20/2009

These muffins are great! I used what I had on hand; regular cornmeal (about 1/2 a cup, supplemented by 1/2 cup spelt flour), one egg, and 1% instead of buttermilk-- they still came out delicious.

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