Monday, July 20, 2009

Blueberry Corn Muffins

Blueberry Corn Muffins
Blueberry Corn Muffins

This recipe is adapted from the Raspberry Corn Muffins in the Earthbound Farm Organic Cookbook, Food to Live By. Please purchase the book to see that and other wonderful recipes by Myra Goodman.

This makes a moist muffin that is not quite as moist the second day. Either way, they are delicious!

Blueberry Corn Muffins
Makes 18 regular size muffins or 9 larger
Printable Recipe

1 1/2 cups all-purpose flour
1 cup cornmeal - I like regular grind for texture
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
2 large eggs
3/4 cup packed brown sugar
1/2 cup olive oil
1 cup sour milk (1 Tablespoon lemon juice and enough milk to make 1 cup)
1 pint fresh blueberries - washed and dried

Preheat oven to 400 degrees F and place cupcake liners in 18 muffin cups.
Combine flour, cornmeal, baking powder, salt and brown sugar. Blend well. Make a well in the center and add eggs, oil and milk. Stir until there are no more lumps. Add blueberries and fold in. Fill muffin cups 2/3 full and sprinkle with coarse sugar. Bake for 20-25 minutes or until tops of muffins spring back when touched.


chow and chatter said...

these look awesome what a fab idea for blueberries and cornbread

kat said...

Those sound so wonderful!

Sudeshna said...

Ah, I love blueberry muffins. But here in India I have never seen blue berries sold in market. Thanks for sharing the link to the book.

Calay said...

yummy..this made me starving..=)

Lisa Turner said...

My favorites. Cornmeal and blueberry. Such bliss. Thank you for the riff on an favorite combination!

Cyn said...

A very good combination! love it!

Amanda said...

Oh Anne those look beautiful!

Anonymous said...

Made a double batch today. Wonderful!