Cornmeal Muffin Archives

Bursting with fresh, juicy blueberries, these simple, rustic blueberry muffins are incredibly moist, with a tender, soft crumb that is perfectly balanced by the light crunch and subtle sweetness of cornmeal. Whether you’re pairing them with a savory quiche for a lazy weekend brunch, serving them alongside a warm bowl of soup on a chilly evening, or just grabbing one to go with a cup of coffee on a busy weekday morning, they hit the spot every single time.

When it comes to summer, this particular one has definitely been an odd one for both B.O.B. Bob and me. It started off with us spending several days vacationing in Belgium and Germany, roasting our little tushies off every single day in the 105-degree blazing sun, only to arrive back home to Virginia to the same exact godforsaken hellish weather. And then, with no job to go to each day to escape the tedious and often stressful process of trying to get Dad’s house emptied, cleaned, fixed up, cleaned again, fixed up some more, cleaned yet again, and finally listed on the market, nothing has felt anywhere near normal.

So why should I be so surprised that even the cherries and peaches decided to give the big ol’ middle finger to us this summer too? I mean, come on, I didn’t even see a single freaking cherry all summer long at our local farmer’s market here in Herndon. Zip, zero, nada. And as far as peaches went, they were pretty gosh darn scarce to almost non-existent. Admittedly, a few of the suckers finally started showing up a few weeks ago, but most of them certainly weren’t anything you would actually want to purchase. You could tell just by glancing at them that they weren’t worth their exorbitant price tag.

Basically, I found myself surprisingly and unexpectedly turning to fresh blueberries when it came to fresh summer fruit this summer. Because they, thankfully, seemed to be plentiful, easy to come across, and absolutely delicious. And even though, when it comes to most fresh summer blueberries, I usually insist they be eaten as is so as not to spoil their amazing flavor, this summer I threw caution to the wind and made a few recipes using them instead. After all, sometimes we just get an odd, freakish, somewhat fruitless summer and we gotta make do with what we can get our grubby lil’ hands on. Thank goodness for blueberries this summer, right?

Ingredients:

1 1/2 Cups All-Purpose Flour
1/2 Cup Yellow Cornmeal
1/2 Cup Granulated Sugar
1/2 Cup Light Brown Sugar, Packed
1 Teaspoon Kosher Salt
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/2 Cup + 2 Tablespoons Milk
1/2 Cup Unsalted Butter, Melted
1/4 Cup Sour Cream
2 Eggs
10-oz. Fresh Blueberries (Approximately 2 Cups)

Directions:

Preheat oven to 350 degrees.
In a large mixing bowl, whisk together the flour, cornmeal, sugars, salt, baking soda, and baking powder until well combined.
In a small bowl, whisk together the milk, melted butter, sour cream, and eggs until well combined.
Gently stir the blueberries into the flour mixture just until coated and evenly distributed.
Add the wet ingredients to the flour mixture and gently stir until just combined. Make sure there are no more streaks of flour, but do not overmix the batter.
Use a large spoon or ice cream scoop to evenly distribute the batter between 12 paper-lined muffin cups.
Bake for 23 to 27 minutes, or until a knife or toothpick inserted into the center of a muffin comes out clean.
Gently run a knife under the edge of each muffin as soon as you remove them from the oven to ensure that the muffins do not stick to the muffin tin. Gently lift the muffins out of the muffin tin and set them on a cooling rack.

Suggestions:

2 cups of fresh blueberries is equal to approximately 10-oz of fresh blueberries.
I don’t recommend using tulip cupcake liners to make these muffins. These muffins don’t rise up enough to make a dome, so the paper liners will create dents in their top edges. You can see this in one of the pictures above. Just use standard-size paper cupcake liners.
If you don’t want to use paper liners, grease your muffin tin with baking spray or butter.
When fully baked, these muffins will be golden brown around the edges, and the center of their tops will no longer appear wet and will spring back when lightly touched. When you insert a knife or toothpick into the center of a muffin, it should come out clean or with a few crumbs clinging to it. If the knife or toothpick comes out with wet batter, the muffins need more baking time. Check the muffins for doneness after 20 minutes of baking time and every 2 minutes after.
If you aren’t using paper liners, gently run a knife under the edge of each muffin as soon as you remove them from the oven to ensure they don’t stick to the muffin tin. Removing the muffins immediately from the muffin tin ensures they don’t continue baking.

Improvements:

Serve these muffins warm from the oven, drizzled with honey, or spread with butter.
For breakfast, serve these muffins alongside fresh fruit and fried eggs, this Maple Sausage, Sliced Fennel, & Gouda Quiche, or this Sweet Italian Sausage Quiche with Ricotta.
Add a teaspoon of ground cinnamon to the muffin batter.
For dinner, serve these muffins with this Crockpot Guinness Burger Stew or this Butternut Squash Oktoberfest Ground Beef Chili.
CLICK HERE to check out all of our other delicious muffin recipes.

Yum

Cornmeal Muffins with Fresh Blueberries

Ingredients:

1 1/2 Cups All-Purpose Flour
1/2 Cup Yellow Cornmeal
1/2 Cup Granulated Sugar
1/2 Cup Light Brown Sugar, Packed
1 Teaspoon Kosher Salt
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/2 Cup + 2 Tablespoons Milk
1/2 Cup Unsalted Butter, Melted
1/4 Cup Sour Cream
2 Eggs
10-oz. Fresh Blueberries (Approximately 2 Cups)

Directions:

Preheat oven to 350 degrees.
In a large mixing bowl, whisk together the flour, cornmeal, sugars, salt, baking soda, and baking powder until well combined.
In a small bowl, whisk together the milk, melted butter, sour cream, and eggs until well combined.
Gently stir the blueberries into the flour mixture just until coated and evenly distributed.
Add the wet ingredients to the flour mixture and gently stir until just combined. Make sure there are no more streaks of flour, but do not overmix the batter.
Use a large spoon or ice cream scoop to evenly distribute the batter between 12 paper-lined muffin cups.
Bake for 23 to 27 minutes, or until a knife or toothpick inserted into the center of a muffin comes out clean.
Gently run a knife under the edge of each muffin as soon as you remove them from the oven to ensure that the muffins do not stick to the muffin tin. Gently lift the muffins out of the muffin tin and set them on a cooling rack.

https://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/cornmeal-muffins-with-fresh-blueberries/

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