Blueberry Cornmeal Muffins
In Los Angeles farmer’s markets are year round, which means fresh fruit is always available. Markets are filled to the brim with berries and fresh blueberries is always one of my first picks. If and when I end up with more berries than I can handle, I wash and dry them, then freeze them for use later. That’s exactly how this recipe came to be.
Looking for a good way to utilize these fresh-frozen berries, I thought about muffins but with a little twist. I love the taste of cornmeal and I thought it’d be a nice pairing with sweet blueberries. These muffins have substance but are sweet enough where you’ll wonder if it’s a snack or a dessert. Either way, it’s delicious and they’re perfect for breakfast, midday tea, or after dinner treat.
Blueberry Cornmeal Muffins
Ingredients:
1 cup all-purpose flour
3/4 cup cornmeal
3/4 cup sugar
2-1/2 teaspoons baking powder
pinch of salt
1 cup whole milk
4 Tablespoons unsalted butter, melted
2 eggs
1-1/2 cups fresh blueberries
Instructions:
Preheat oven to 375 degrees. Prep a muffin pan with liners.
In a bowl whisk together the flour, cornmeal, sugar, baking powder, and salt.
Make a well in the center and pour in the milk, melted butter, and eggs. Stir until just combined.
Fold in the blueberries.
Spoon the batter into the prepped muffin pan. Bake for 20 minutes.
Let cool on a wire rack.
