This recipe for Blueberry Cornbread Muffins is simply divine. They are fluffy, moist and when eaten warm, the blueberries just burst in your mouth!
Right now I am having a love affair with cornmeal. For the last ten years I wasn’t able to find it here in England and now that I have found it, I can’t get enough of the stuff!
I recently had a reader tell me that they added blueberries to my cornbread pancakes recipe and ever since I had it going over and over in my head. I was going to make the pancakes again, but with a new blog entry in mind, I decided to tweak my original Classic Corn Muffins Recipe (which is a slightly savory muffin).
I added sweetness because my blueberries were a bit sour (taste yours to see if you need as much sugar),
I replaced the milk with sour cream for a bit of richness and changed around the butter and oil ratios to suit a sweeter muffin.
I ate mine warm with some butter and they were fantastic! The blueberries just exploded in my mouth, giving a burst of flavor and the muffins were, light and fluffy!
As I write this, I am fighting the urge to go and bake another batch!
Being the feeder I am, I gave some to the couple next door and every time they see me, they rave about those muffins. The wife told me they were, ‘Simply divine’ and I have to agree.
- 2 cups all-purpose flour
- 2 cups fine cornmeal
- 5 tablespoons granulated sugar
- 2 tablespoons baking powder
- 1⁄2 teaspoon salt
- 4 eggs beaten
- 1 cup milk
- 1 cup sour cream
- 1⁄2 stick salted butter melted
- 8 tablespoons vegetable oil
- 1 cup Blueberries
- Pre-heat oven to 425 f/ 220c
- Prepare a muffin pan with 12 muffin liners.
- Mix dry ingredients in large bowl and form a well into the middle of the mixture.
- Mix egg, milk, sour cream, melted butter, and oil in a large mixing bowl. Pour into the well of dry ingredients; mix well.
- Fold in blueberries.
- Divide batter into the lined muffin pan, filling them 3⁄4 of the way. This makes a large muffin. (12 - 15 muffins).
- Bake for 12-15 minutes, or until golden brown.