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Jan 13, 2010 06:47 PM

Good corn blueberry muffin recipe?

I have a large container of unused cornmeal. I'm interested in cooking up a batch of tried-and-true corn bluberry muffins (with frozen blueberries). Any recipes you'd recommend? Thanks!

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    Makes about 18 muffins

    1¾ cups all-purpose flour
    1 cup medium-grind cornmeal
    ¾ cup granulated sugar
    2 teaspoons baking powder
    1 teaspoon baking soda
    ¾ teaspoon finely milled sea salt
    1 large egg plus 2 egg whites, lightly beaten
    1½ cups buttermilk
    4 ounces (1 stick) unsalted butter, melted
    1 teaspoon pure vanilla extract
    2 cups frozen blueberries
    Grated zest of one large Meyer lemon (reserve juice for another use)

    Extra flour for dusting blueberries

    Preheat the oven to 350˚F. Grease 3 standard 6-cup muffin pans with nonstick spray or line with paper liners. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and lemon zest. In a large measuring cup, whisk together the eggs, buttermilk, butter, and vanilla. Add the liquid to the flour mixture and stir until just combined. Toss the blueberries with a scant tablespoon of flour, and gently fold them into the batter.

    Divide the batter among the muffin cups, filling them about ¾ of the way. Bake for 28-30 minutes, or just until the edges of the muffins begin to pull away from the pan and a toothpick inserted into the center of a muffin comes out relatively clean. Let the muffins rest in the pan for about 10 minutes before inverting onto a rack to finish cooling.

    12 Replies
      1. re: serious

        Don't even bother unless you have fresh blueberries. Only fresh berries will give you a nice sunny muffin color as the berries cook inside their intact skins and the juices don't invade the batter. The berries will also distribute themselves more equally.

        Personally, I can't think of too many more offputting things than a muffin that's all purple on the bottom.

        1. re: rainey

          Wow, I can think of A LOT of much more off-putting things, but I won't infect you with them ;)

          I use frozen blueberries for muffins all the time out of season, and while they do color the batter near where the berry is, no one has ever not eaten them because of this. They taste great -- just close your eyes!

          1. re: rainey

            Sorry that I didn't read the OP well. Fact remains fresh blueberries are too easy to get most of the year. And there's no reason a muffin shouldn't be visually appealing. Make a smoothie with your frozen berries and have it with a cinnamon streusel muffin. Then make your blueberry muffins when real berries are in season.

            Or don't. Make them anytime you want and any way you want. And I'll just avoid blue food. ;>

            1. re: rainey

              I always freeze a bunch of local berries in season since I really like them. Therefore in the other 11 months of the year, I can use the ones I froze, or buy fresh ones from South America. Personally I prefer to do the former, and it's cheaper, but I suppose I can understand why stained muffins wouldn't appeal to you!

              Cranberry muffins are also great and no staining....

              1. re: rainey

                Fact remains fresh blueberries are too easy to get most of the year.
                just because they're available doesn't mean they're good OR affordable. with some stores charging anywhere from $4-6 for a little 5-oz container of decent berries right now, i'm not about to shell out $15-20 *just* on the berries for one batch of muffins. if you want to spend your money that way, more power to you, but i personally can't justify it in any economy, let alone a recession.

                i keep frozen blueberries on hand most of the year in case i need them for baking and don't have access to fresh ones. as long as you toss them in flour first and don't over-handle them they don't bleed into the batter. and since everyone who has tried my muffins has deemed them the best they've ever tasted, i think i *will* continue to "bother" using the frozen blueberries, thank you very much.

                1. re: goodhealthgourmet

                  Atta goodhealthgourmet, your recipe sounds excellent. Plus which, if you like the wild ones better as I do and don't live near somewhere they're grown, frozen is the only way you can go.

            2. re: serious

              OP specified that frozen blueberries is what he has on hand. They're just fine for any recipe-- the color is a welcome part of blueberries, isn't it?

            3. re: goodhealthgourmet

              Question for goodhealthgourmet:

              I love blueberry muffins and I think the blueberry and cornmeal combo sounds awesome. But the only blueberry cornmeal muffins I ever tried were super dry and dense. Like, impossible to get through your throat. Are these ones quite dense? Or on the fluffier side...

              1. re: NickMontreal

                the ones you had my have been to heavy on the cornmeal and/or too light on the liquid. the buttermilk in these takes care of that, and if you still feel like the batter is too thick before baking (it should be thick, but relatively pourable), you can always thin it out with a little more buttermilk, or add the juice from the lemon.

              2. re: goodhealthgourmet

                Despite the delayed response: Thank you so much, GHG! These look delicious. I'm eager to make these soon (and to use up some of the cornmeal sitting in the fridge)!

                1. re: kermit

                  my pleasure - i hope they work out well for you. please report back!

              3. Thanks GHG. Looks like an awesome recipe. I nned to do these this weekend. Copies and saved. Thanks again.