Corn Blueberry Muffins

Sometimes you need a snack that’s both filling and sweet. These are also great frozen individually for quick snacks or breakfasts that can be made ahead.

  • 1 cup corn flour*
  • 1 cup all-purpose flour, plus 1 tsp reserved
  • 1/2 cup granulated sugar
  • 1 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup whole milk
  • 1 cup buttermilk*
  • 2 eggs, lightly beaten
  • 8 tablespoons unsalted butter, melted
  • 5 oz frozen blueberries (fresh can be substituted if available)

Makes ~15 muffins

Preheat oven to 375 and prepare pan, either by greasing or lining with muffin cups. In large bowl, whisk together all dry ingredients, reserving 1 tsp of all purpose flour. Next, mix in buttermilk and eggs until combined. Add in the butter and gently stir until combined. Just mix until everything is incorporated, over mixing won't help anything. In a small separate bowl, add frozen blueberries and reserved 1 tsp of flour. Mix until blueberries are covered in flour, which will prevent them from all falling to the bottom of the muffin. Add in blueberries to batter with as few stirs as possible, the goal is to minimize the blue-ish gray streaks that will start to form because of the blueberries. Once blueberries are folded in, scoop batter into prepared pan and bake for 12-14 minutes or until tester comes out clean. Let rest for 5-10 minutes before removing from pan. If any stick, run a butter knife around the edge of the muffin to loosen. Enjoy!

Recipe adapted from Food Network
*If you don’t have corn flour (which is very finely ground corn meal), go ahead and substitute finely ground yellow corn meal. If you don’t have buttermilk, you can substitute 1 tsp of vinegar and 1 cup of milk.

 Batter before baking

Batter before baking