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Author Notes: I made these for a colleague when she was turning 50 in August. These blueberry, blue corn meal muffins bring a tangy sweetness to any age. You can order the blue corn meal online if your local store does not carry it. —Sagegreen
Serves 12 small cakes or muffins
- 1 1/4 cups blue corn meal, medium grind
- 1 1/4 cups organic pastry flour (or gluten free baking mix)
- 1 teaspoon baking powder
- dash of kosher salt
- 1 cup buttermilk
- 2 eggs, beaten with a fork
- 1/4 cup melted butter (or substitute canola oil)
- 1/3 cup maple syrup
- 1 tablespoon light brown sugar, optional if you like sweeter
- 2 teaspoons lemon zest
- 3/4 cup fresh Maine blueberries (or frozen)
- 1/4 cup kernels cut off silver queen or shoepeg corn cobs, or other small kernel interesting corn
- 3 tablespoons demerara sugar
- Preheat oven to 350 degrees.
- Combine dry ingredients in a mixing bowl.
- Mix in the buttermilk and beaten eggs.
- Add the maple syrup, optional brown sugar here, and melted butter.
- Gently fold in the corn kernels, blueberries and lemon zest.
- Ladle in to 12 muffin or small cake tins lined with parchment paper or sprayed with a vegetable oil.
- Spoon a small amount of demerara sugar on top.
- Bake about 25 minutes until lightly brown on top.
- Serve warm with blueberry conserve or hot pepper jam.
- This recipe was entered in the contest for Your Best Corn Recipe