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When I lived in a dorm my first year in college, we had limited access to a kitchen, so one thing I would make on visits home to take back with me were corn muffins made from the Jiffy box. Some habits die hard — I like the Jiffy box! I’m always looking for variations on a theme, though. So when the San Jose Merc published this blueberry-cornmeal muffin recipe last week (free subscription required) I had to try it. I’ll try them again sometime using frozen blueberries, but something tells me it won’t even come close to the fresh blueberry goodness.
Blueberry Cornmeal Muffins
From “True Blueberry” by Linda Dannenberg
5 tablespoons unsalted butter, melted, plus some for greasing tin
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup yellow cornmeal
1 cup sugar, divided use
1 cup milk
1 large egg
1 cup fresh, frozen, or dried blueberries
Preheat oven to 400 degrees. Grease a jumbo 6-muffin or standard size 12-muffin tin and set aside.
Sift flour, baking powder and salt together into a large bowl. Add cornmeal and 2/3 cup sugar, then whisk until well mixed. Set aside. In a separate bowl, combine milk and egg and beat to blend. Add wet ingredients to dry and stir with a wooden spoon just until mixture is moistened. Do not over-mix. Add blueberries and gently fold them in. Spoon batter into muffin tin. Sprinkle muffin tops with remaining 1/3 cup sugar. Bake in center of oven for 25 to 28 minutes for jumbo muffins, 20 to 24 minutes for standard-size muffins, until muffins are golden brown. Gently loosen muffins around sides with a knife before taking them out.
Per serving: 240 calories, 4g protein, 7g fat (4g saturated), 40g carbohydrate, 265mg sodium, 36mg cholesterol, 1g dietary fiber.