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Blue Corn-Blueberry Muffins

Prep and Cook Time: 1 hour. Notes: Look for blue cornmeal at natural-foods stores such as Whole Foods Markets. Pearl sugar (available from King Arthur Flour, www.kingarthurflour.com) lends a pleasant crunch, but you can substitute 1 tbsp. granulated sugar if you like.

Blue Corn-Blueberry Muffins




Photo: Annabelle Breakey; Styling: Dan Becker
 1 cup blue cornmeal
 1 cup all-purpose flour
 1/2 cup granulated sugar
 1/2 teaspoon baking powder
 1 teaspoon baking soda
 1/2 teaspoon salt
 1 1/4 cups buttermilk
 2 large eggs, lightly beaten
 1/2 cup unsalted butter, melted and cooled
 1 cup fresh blueberries
 2 1/2 tablespoons pearl sugar (optional; see Notes)
Step 1
1

Preheat oven to 400ยบ and generously grease 12 muffin cups (1/2-cup capacity). Sift cornmeal, flour, granulated sugar, baking powder, baking soda, and salt into a medium bowl. In a separate bowl, whisk together buttermilk, eggs, and melted butter. Make a well in the center of the dry ingredients, pour liquid ingredients into well, and stir to combine. Fold in berries.

Step 2
2

Fill each muffin cup 2/3 full with batter and sprinkle tops with pearl sugar if you like. Bake until golden on top, about 25 minutes. Transfer tin to a rack and let cool 10 minutes before removing muffins.

Step 3
3

Note: Nutritional analysis is per muffin.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories209
% Daily Value *
Total Fat 9g12%

Saturated Fat 5.2g26%
Cholesterol 57mg19%
Sodium 263mg12%
Total Carbohydrate 28g11%

Dietary Fiber 1.1g4%
Protein 4.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.