In the spirit of keeping those summer fruit recipes coming, here’s a recipe that combines two wonderful high-summer favorites, blueberries and corn. These muffins are inspired by both the Silver Palate Good Times Cookbook and the Williams Sonoma Muffins cookbook and bears a bit of each.
Preheat oven to 400. Line muffin tins with paper.
You’ll need:
1 C. flour
1 C. cornmeal
1/3 C. sugar
2 1/2 Tbsp. baking powder
1/4 tsp. salt
1 C. buttermilk
1 egg, beaten
1/3 C. mild cooking oil, like canola
1 2/3 C. blueberries
Sift first 5 dry ingredients together.
In a separate bowl, mix buttermilk, egg and oil.
Combine the wet into the dry ingredients, being careful not to mix too much. (This last is important for a pleasing texture.)
Fold in blueberries, just to combine.
Fill muffin cups 2/3 full.
Bake at 400 for 15-20 minutes, or until a toothpick inserted in a muffin’s center emerges clean.
Let cool and enjoy these tasty, hearty muffins!
Photos by Susan Sachs Lipman
Yum! Yumyum yummmmmmmm!
Thanks, Susan! Great to see you. Glad you visited!
I’m participating in the Crazy Cooking Challenge, and our challenge for April is to prepare a blueberry muffin recipe that we’ve found on another food blog. Yours sound fantastic; I remember my mom making the Silver Palate version. My write up will post on April 7, and I’ll be sure to link back to you. Thanks for sharing!
Hi Lois! How did the cooking challenge go?? Which muffin won? I’ll have to try the Silver Palate muffin, too. I’m a huge fan of the book. Thanks so much for saying hi.
hey Suz,
it’s not the kentucky derby, it’s my sister’s 60 birthday. I didn’t have corn meal, just heavy corn flour and no buttermilk, milk, we’ll see what happens. thanks!
Hey Jill! It’s great to hear from you. Happy sister’s 60th! How did your muffins turn out? I hope all is well with you. I’m so glad you said hi.