#81: Blueberry Corn Muffins
The Back in the Day Bakery in Savannah, Georgia seems like the perfect place, doesn't it? The owners of the bakery have written two cookbooks, I own and love both, and today I made the corn muffins.
They're simple and delicious. Nothing to write home about, but I totally drizzled mine in honey and ate three of them for breakfast, so clearly they're delicious. If you ever need a not-too-sweet muffin to accompany a quiche and fruit salad for brunch, these might be just what you're looking for. They are not a muffin with some cornmeal; these are legit corn muffins, aka they taste like barely sweetened cornbread. The texture is marvelous though, so if you want your muffins a little sweeter when it's time to dig in, a drizzle of honey - or better yet honey butter - will change your life.
Blueberry Corn Muffins
adapted from Back in the Day Bakery: Made with Love
makes approximately 32 muffins
- 2 3/4 cups all-purpose flour
- 1 1/2 cups yellow cornmeal
- 2 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 2 cups buttermilk
- 2 large eggs
- 14.75-oz can of creamed corn
- 3/4 cup honey
- 1 tsp vanilla extract
- 1 stick of melted butter
- 1 1/2 cups fresh blueberries
- 2 tbsp sugar
- Preheat the oven to 375 with the oven rack in the middle of the oven, and prep three muffin tins. I like to spray mine with cooking spray rather than use muffins liners (you get bigger muffins), but either way is great. The recipe says this makes 12 muffins, but they must use muffin pans that hold bowling balls because I got 34.
- In a small bowl, gently toss the blueberries with the sugar. Set aside. (I thought this step was stupid at first, but it actually breaks down the blueberries slightly and coats them well, preventing them from sinking. Don't skip it.)
- In a large bowl, whisk together the flour, cornmeal, salt, baking powder, and baking soda. Set aside.
- In a medium bowl, whisk together the buttermilk, eggs, creamed corn, honey, vanilla, and melted butter.
- Make a well in the middle of the dry ingredients, and pour in the wet ingredients. Gently combine with a spatula until the flour streaks have barely disappeared. Then gently fold in the blueberries.
- Use an ice cream scoop to make it easier, and scoop the batter evenly into the muffin tins, filling them about 2/3 full, i.e. not to the rim but fairly close.
- Bake the muffins at 375 for ten minutes, and then lower the temperature to 350 and bake another 10 minutes. This helps the muffins rise and set without overflowing. The tops should be golden brown, and if you insert a toothpick in the center, it should come out clean. Let the muffins cool in the pan for about 5-10 minutes, and then gently remove them to a cooling rack. They're delicious warm, and don't skip the honey.
101 Things to Do in 1,001 Days: #81 - "Bake 30 desserts from my cookbooks." This is 1 of 30.