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Serves
12 small cakes or muffins
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
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Ingredients
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1 1/4 cups
blue corn meal, medium grind
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1 1/4 cups
organic pastry flour (or gluten free baking mix)
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1 teaspoon
baking powder
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dash of kosher salt
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1 cup
buttermilk
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2
eggs, beaten with a fork
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1/4 cup
melted butter (or substitute canola oil)
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1/3 cup
maple syrup
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1 tablespoon
light brown sugar, optional if you like sweeter
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2 teaspoons
lemon zest
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3/4 cup
fresh Maine blueberries (or frozen)
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1/4 cup
kernels cut off silver queen or shoepeg corn cobs, or other small kernel interesting corn
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3 tablespoons
demerara sugar
Directions
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Preheat oven to 350 degrees.
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Combine dry ingredients in a mixing bowl.
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Mix in the buttermilk and beaten eggs.
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Add the maple syrup, optional brown sugar here, and melted butter.
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Gently fold in the corn kernels, blueberries and lemon zest.
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Ladle in to 12 muffin or small cake tins lined with parchment paper or sprayed with a vegetable oil.
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Spoon a small amount of demerara sugar on top.
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Bake about 25 minutes until lightly brown on top.
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Serve warm with blueberry conserve or hot pepper jam.
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