These Quick Buttermilk Blueberry Corn Muffins Satisfied My Cravings
All you need now is a hot cup of coffee.
Buttermilk Blueberry Corn Muffins
Few breakfast items are as comforting, or as portable, as muffins. Though some may say that they're merely an excuse to eat cake for breakfast, most of us know the truth: a well-made, balanced muffin is magical.
I inherited my mother's love of cranberry muffins, and except for the occasional banana nut or carrot muffin, I rarely deviate from my norm. Lately, though, I've been craving baked goods made with cornmeal—cornbread, muffins, and scones—but seasonal local produce has also drawn my eye. I've been looking for ways to satisfy that craving while letting the fruit shine through.
The remedy? This cornbread-blueberry muffin hybrid!
These muffins only take 30 minutes, start to finish, so they're a great morning muffin or brunch addition. These muffins are fluffy, with a crunchy crumble topping, and ever-so-slightly sweet. I have an aversion to overly sweet muffins, as they truly are just "naked" cupcakes.
Instead, these buttermilk blueberry corn muffins have a taste and texture that's closer to homemade cornbread—a cake-like crumb with an almost chewy bite. Other than the crumble, the only real bursts of sweetness come from the blueberries. Not only does this give them a unique flavor, but it also makes them a quick replacement for buttery biscuits with your bacon and eggs.
If you would like a sweeter muffin without adding more sugar, try mixing in some fresh corn kernels. I'm also a fan of a pat of butter and drizzle of honey once they come out of the oven.
Give these a try the next time you see plump blueberries in the grocery store or at the farmers market.
Unlike many blueberry muffins, these buttermilk blueberry corn muffins are not overly sweet. They're the perfect treat to enjoy in the morning and are incredibly easy to whip up quickly.
Prep time: 15 minutes
Cook time: 15-18 minutes
Total time: 30-33 minutes
Makes 12 muffins
- 1/2 cup sugar
- 1/3 cup butter
- 2 eggs
- 1 cup flour
- 1 cup cornmeal
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- 1 tbsp oil
- 1 cup blueberries + 3 tbsp flour
- 1/2 stick butter
- 1/2 cup brown sugar
- 1 1/4 cup flour
- 1/2 tsp cinnamon
1. Preheat your oven to 400 degrees. In a stand mixer bowl, cream the butter and sugar on high. Once the mix is light and fluffy, add eggs one at a time, changing to medium speed.
2. In a separate bowl, whisk together flour, cornmeal, baking soda, baking powder, and salt.
3. Alternate between adding the dry mix and buttermilk to the egg mixture, about one third at a time.
4. Add oil and mix on medium until just combined.
5. Toss blueberries with flour, then fold them into the batter.
Using your fingers, blend ingredients until the mixture resembles sandy pebbles.
1. Using an ice cream scooper or large spoon, scoop batter into a lined cupcake tin, until each cup is about 3/4 full
2. Sprinkle crumble on top of batter and put tin on middle rack in oven.
3. Bake for about 15 minutes, or until golden brown and toothpick comes out clean.
4. Transfer muffins to wire rack and let cool.
If you'd like a touch more sweetness, then serve these muffins with a pat of warm butter and a drizzle of honey.
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Chef Tips and Tricks
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!