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.

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

Preheat oven to 400º 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

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

Note: Nutritional analysis is per muffin.

Nutrition Facts

Amount Per Serving
Calories 209Calories from Fat 39

% Daily Value *
Total Fat 9g14%

Saturated Fat 5.2g26%
Cholesterol 57mg19%
Sodium 263mg11%
Total Carbohydrate 28g10%

Dietary Fiber 1.1g5%
Protein 4.1g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Blue Corn-Blueberry Muffins