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Blue cornmeal contributes color, flavor, and texture to these delightful muffins. Feel free to use yellow or white cornmeal instead.

Recipe by Oxmoor House October 2009

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Credit: Oxmoor House

Recipe Summary

Yield:
Makes 10 muffins.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Combine 1/4 cup sugar, 2 1/2 tablespoons flour, and cinnamon in a bowl; cut in butter with a pastry blender or fingertips until mixture is crumbly. Set aside.

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  • Combine 1 1/4 cups flour and next 5 ingredients in a medium bowl until well blended; make a well in center of mixture. Combine egg, milk, and oil; add to cornmeal mixture, stirring just until moistened.

  • Combine blueberries, 1 tablespoon flour, and 1 tablespoon sugar, tossing gently to coat. Fold blueberry mixture into batter. Spoon batter evenly into 10 (2 1/2-inch) muffin cups coated with cooking spray; sprinkle cinnamon mixture over batter. Bake muffins at 400° for 20 minutes or until lightly browned and muffins spring back when touched lightly in center. Remove from pans immediately.

Source

Susan McEwen McIntosh, Glorious Grits – America's Favorite Comfort Food

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