White corn muffins chock full of blueberries.
Blueberry Corn Muffins
By Sue Lau | Palatable Pastime
Well, Christmas is over. And I have been so enjoying all the holiday recipes I have been making, especially the cookies! Now it’s time for us to face down 2017 but not before we enjoy a few recipes for both New Year’s Eve parties and also Lucky recipes for New Year’s Day itself.
In my family, we enjoy a lot of seafood and pizza on NYE, so it is not uncommon for me to bake a pizza with shrimp on top. It’s good! It used to be you could get that as a topping for carry out, but I guess places don’t want the expense.
On New Year’s Day we revolve around a few lucky foods including cabbage or sauerkraut or beans/blackeyed peas served with pork. With the beans and blackeye peas usually goes some kind of corn bread. I know there is a huge debate over whether or not to put sugar in cornbread. Usually in my cornbread I don’t care for it at all, since I often spoon the beans right over it with an unromantic sprinkling of minced fresh onion or jalapenos. But I like muffins with a bit of sweetness in them (not too much though!) and when you add in a few blueberries it makes perfect sense. Not for your bean soup, but swathed in soft butter and served on the side. With beans. Or maybe with roasted chicken or turkey the way Boston Market has served their cornbread (mine is not as sweet as theirs).
But these are nice just as muffins by themselves. I hope you enjoy. If you are out shopping post-holiday sales maybe you can cozy up with a muffin and a cup of coffee later on. It’s going to be rainy most of the day here, so that’s just the thing for me.
Join me Tuesday for my recipe for Blackeyed Pea and Collard Greens Soup as I continue with New Years recipes. And on Wednesday I should have my recipe for Choucroute Garnie up for you. Thursday is going to be slow-cooker Croatian Szeked Goulash. I hope to see you then!
~Sue
Blueberry Corn Muffins
Ingredients:
- 1-1/2 cups all-purpose flour
- 1/2 cup white corn meal
- 2/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1-1/2 cups dried wild blueberries
- 2 large eggs, lightly beaten
- 1/2 cup unsalted butter, melted and cooled
- 1 cup buttermilk
Method:
- Preheat oven to 350°F.
- Liberally grease the inside of 18 muffin cups.
- Stir together the flour, corn meal, sugar, baking powder, salt and dried blueberries in a mixing bowl.
- In another small bowl, whisk together the cooled butter, eggs and buttermilk.
- Stir the wet mix into the dry, stirring with a fork until blended. Do not over mix.
- Pour batter into muffin tins, no more than 2/3 full.
- Bake for 25-30 minutes or until golden and a toothpick comes out clean.
- Cool for a few minutes in the pan, then turn out and finish cooling on wire racks.
From the kitchen of palatablepastime.com
Muffin Monday
My blogging friends and I have been baking up a storm of muffins for you to enjoy this day after Christmas in the #MuffinMonday group! Enjoy each and every one. If you blog and would like to join us once a month, follow the link below the recipes.
- Bacon Muffins from A Day in the Life on the Farm
- Blueberry Corn Muffins from Palatable Pastime
- Cheddar Muffins from Karen’s Kitchen Stories
- Fruitcake Muffins from Passion Kneaded
- Maque Choux Cornbread Muffins from Food Lust People Love
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.
Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.
I am with you in the “not sweet, please” camp for cornbread but I love the idea of a little sweetness when you make them into blueberry muffins. I can taste these now, with a slather of butter!
Love this combination! These would be the perfect breakfast, or on the side, with beans! =)
I think the addition of dried wild blueberries is a great surprise in these muffins.