Blueberry Buttermilk Corn Muffins


12 muffins
Blueberry Buttermilk Corn Muffins
1 ⅓ cups buttermilkbuttermilk1 ⅓
2 large eggsegg(s)2
1 teaspoon vanilla extractvanilla extract1
1 ⅓ cups all-purpose flour, plus 1 tablespoonall purpose flour1 ⅓
1 ⅓ cups yellow cornmeal (about 7 ounces)yellow cornmeal1 ⅓
¾ cup sugarsugar¾
1 tablespoon baking powderbaking powder1
¾ teaspoon fine saltfine sea salt¾
1 ½ sticks chilled unsalted butter, cut into ½-inch cubesunsalted butter1 ½
1 ½ cups frozen blueberries (7 to 8 ounces; do not thaw)frozen blueberries1 ½


Blueberry Buttermilk Corn Muffins
Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with paper liners.

In a large bowl, whisk the buttermilk, eggs and vanilla to blend. Combine 1 1/3 cups of the flour, the cornmeal, sugar, baking powder and salt in a processor, about 30 seconds. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal, stopping occasionally to check the size of the butter pieces, (they should be the size of rice kernels). Pour the dry ingredients over the buttermilk mixture. Using a thin, flexible spatula and a few quick strokes, fold the batter together, turning the bowl as you fold.

In a medium bowl, combine the remaining 1 tablespoon flour and the frozen blueberries. Toss to coat the berries. Scatter the berries over the batter and fold in.

Using a rounded 1/3 cup of batter for each muffin, fill the paper liners, mounding the batter in the center. Use a knife tip or spoon to reposition at least 1 berry so it is showing on top.

Bake the muffins until puffed and browning at edges, and a tester inserted into the center comes out clean, 20 to 25 minutes. Let the muffins stand 5 to 10 minutes. Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool.
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