Blueberry Thursday: Blueberry Corn Muffins

In the spirit of keeping those summer fruit recipes coming, here’s a recipe that combines two wonderful high-summer favorites, blueberries and corn. These muffins are inspired by both the Silver Palate Good Times Cookbook and the Williams Sonoma Muffins cookbook and bears a bit of each.

Preheat oven to 400. Line muffin tins with paper.

You’ll need:

1 C. flour
1 C. cornmeal
1/3 C. sugar
2 1/2 Tbsp. baking powder
1/4 tsp. salt

1 C. buttermilk
1 egg, beaten
1/3 C. mild cooking oil, like canola

1 2/3 C. blueberries

Sift first 5 dry ingredients together.

In a separate bowl, mix buttermilk, egg and oil.

Combine the wet into the dry ingredients, being careful not to mix too much. (This last is important for a pleasing texture.)

Fold in blueberries, just to combine.

Fill muffin cups 2/3 full.

Bake at 400 for 15-20 minutes, or until a toothpick inserted in a muffin’s center emerges clean.

Let cool and enjoy these tasty, hearty muffins!

Photos by Susan Sachs Lipman

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8 responses to “Blueberry Thursday: Blueberry Corn Muffins

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