Cornbread Blueberry Muffins: Your New Family TraditionElizabeth Stark
Brooklyn Supper is pretty big on ground corn in all its forms–from corn grits to corn flour. It’s perfect for making humble, down-home baked goods. When you cook with corn flour, you can’t help but feel like you’re cooking something from your great-grandmother’s recipe. I think that’s the reason everyone is so nostalgic for their mom’s cornbread, even if it’s actually from a box. It just tastes like home. And that’s what these cornbread blueberry muffins taste like, too.
Made with cornmeal and with the sweetness coming from the blueberries more than from the sugar, these muffins are a healthier alternative to ordinary muffins that’s every bit as tasty. With a tender, moist crumb, they hold together really well, so they are excellent for kids lunches or anything else where you might need to take them somewhere else. (Remember, if you are a muffin, never go to a second location with a person. They will eat you.)
A couple of notes on the recipe: I am trying to cut back on sugar and use healthier alternatives, so I’ve been cooking with sucanat instead of sugar. Go ahead and use sugar if you’re more comfortable with that, or if it’s what you’ve got. 1/3 cup will yield a lightly sweet muffin, and 1/2 will be quite sweet. This recipe is full of blueberries, which makes for a slightly dense muffin–for something more airy, cut blueberries back to 1 cup. I can never resist adding too many blueberries–I guess it’s a reaction to all those blueberry muffins with 3 berries.
Cornbread Blueberry Muffins
makes 12 muffins
1 cup all-purpose flour
1 cup stone ground cornmeal
1/3 – 1/2 cup sucanat or sugar (depending on how sweet you want your muffin)
3/4 teaspoon salt
1/4 teaspoon baking soda
1 cup buttermilk
3 tablespoons melted butter
3 tablespoons olive oil
1 1/2 cups blueberries, rinsed and dried
Preheat oven to 400 degrees. Grease a 12 muffin tin and line with paper liners.
In a medium bowl mix the dry ingredients–flour, cornmeal, sugar, teaspoon, and baking soda. In a smaller bowl, beat the eggs lightly and stir in the buttermilk, butter, and olive oil one at a time. Pour the wet ingredients into the dry and stir until everything is just combined. Fold in the blueberries.
Spoon a scant 1/3 cup batter for each muffin. Bake for roughly 17 minutes, or until a toothpick inserted in the middle comes out clean. remove from muffin tin and allow muffins to cool for 10 minutes.
Serve as is or with a big pat of butter.