Try this seasonal recipe for blueberry corn muffins, adapted from Dorie Greenspan.
I came home from Sunday’s farmer’s market with an abundance of corn and blueberries. After making some tasty spicy maple corn fritters, I looked at my ingredients and wondered what was next. I’ve seen a lot of recipes online for sweet corn muffins as well as blueberry muffins and I thought why not combine the two? Would fresh corn and blueberries actually work together? There was only one way to find out.
For inspiration I turned to baking expert Dorie Greenspan and she did not disappoint! These muffins are incredibly moist and light (dense muffins are a pet peeve of mine). The fresh corn adds a nice texture and the tart, sweet blueberries go quite well with the cornmeal.
Blueberry Corn Muffins
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 6 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon fresh grated nutmeg
- 1 cup buttermilk
- 3 tablespoons unsalted butter, melted
- 3 tablespoons corn oil
- 1 large egg
- 1 large egg yolk
- 2/3 cup corn kernels
- 3/4 cup blueberries
- Place an oven rack in the center position and preheat the oven to 400 degrees F.
- Line a large muffin tray with 12 liners (use baking spray with flour if not using liners).
- In a large bowl, whisk together the flour, corn meal, sugar, baking powder, baking soda, salt and nutmeg.
- In a separate bowl, whisk together the buttermilk, butter, corn oil, egg and yolk.
- Mix the wet ingredients into the dry ingredients and stir to combine (do not over-stir; some lumps are ok).
- Gently fold in the corn and blueberries (I like to reserve a few blueberries to add by hand).
- Divide evenly among the muffin tins (a cookie dough scoop really helps). Tap the reserved blueberries into the muffin batter so that they're near the top for a nice presentation.
- Bake for 15-18 minutes until a toothpick comes out clean.
- Allow to cool for several minutes before removing from the pan.
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