When blueberries are in season, you find a reason to tuck them into just about anything and everything. Why? Because a burst of blueberry has a way of making almost everything better; that’s certainly the case with these corn muffins. Plump summer blueberries and corn are simply meant for one another. The fresh berries bring a fresh sweetness to the muffins, as well as moisture that makes for an insanely tender muffin. The buttermilk in this recipe is also key to achieving an exceptionally soft, rich muffin. The muffins bake at a high temperature in order to to get the golden color and crispy edges that you expect from classic cornbread. These hearty and delightful muffins are ideal both for a relaxed weekend brunch with friends, as well as an on-the-go breakfast while running out the door in the morning.
How to Make It
Preheat oven to 375°.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt; set aside.
In another bowl whisk together buttermilk, eggs, melted butter, and vanilla. Stir the wet mixture into the dry mixture making sure all the ingredients are well combined. Fold in the blueberries.
Grease a 12-cup muffin tin well and fill each cup 2/3 of the way full with batter. Bake at 375° for 25 minutes or until the muffin tops are golden. Remove the muffins from oven and cool on a wire rack.