Blueberry Corn Muffins

ellie_'s Note:

Delicious corn muffins when blueberries are in season (or use frozen when out of season for a taste of summer). Recipe source: Bon Appetit (March 1984)

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Yield: 12 muffins

• 1 cup flour
• ¾ cup cornmeal
• ¼ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 ½ cups blueberries
• 1 egg
• ½ cup buttermilk
• ½ cup butter or ½ cup margarine , melted

Directions:

1. Preheat oven to 425-degrees F.
2. Grease 12 muffin tins or use paper liners.
3. Mix first 5 ingredients (flour- salt) in a large bowl.
4. Stir in blueberries In a small bowl beat egg, buttermilk and butter together with a fork.
5. Add egg/milk/butter mixture to flour mixture and stir with a wooden spoon until moistened.
6. Spoon into prepared muffin tins, filling 2/3 full.
7. Bake for 20-30 minutes or until golden.

Reviews

[Derf]

Made these muffins this morning and had one for breaky while still hot,with lots of butter, nummy, lots of blueberries, very good. Had some more at lunch with our molded chicken salad, they were still very good but we found they were a tiny bit dry at this point. Love the blueberry buttermilk combination, but I think it might be the cornmeal that made them a little dry after they cooled.(Not so dry that we won't finish them!!) I Should also say I used splenda instead of sugar. I will make them again but I would use perhaps only half the amount of cornmeal and add more regular flour. Thanks for sharing.

[Tebo]

I made a batch of these and froze them. After nuking them in the micro they were as good as baked to me. I also used frozen blueberries and they may have added more moisture. Thanks ellie2