A long time ago I posted about how I love and miss Blueberry Corn Toasties. This recipe for blueberry corn muffins is a version of the toasties.
The recipe is very easy and aren’t just for breakfast. I served them with chicken and they were the perfect accompaniment. I didn’t change a thing for once.
Blueberry Corn Muffins
1 cup cornmeal
1 cup flour
1/2 cup sugar
2 1/2 tsps baking powder
1/4 tsp salt
1 cup buttermilk
6 tbsps butter, melted
1 large egg, beaten
2 cups fresh blueberries
1/2 tsp grated lemon zest
Preheat oven to 400º. Put cupcake liners in a 12 cup cupcake pan. Give each liner a little spray of Pam so they won’t stick to the muffin.
Whisk together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl.
Make a well in the center of dry ingredients and pour in buttermilk, melted butter, and egg. Mix until it is just combined. Do not overmix.
Fold in blueberries and lemon zest. Spoon into prepared cupcake liners; filling 3/4 full.
Bake for 20-25 minutes.
Makes 12 muffins.
Source: Buffet on the Bayou
Happy Cooking!
