Blueberry Cornbread Muffins

These crumbly and moist corn muffins bear more than a passing resemblance to Southern cornbread. But they’re chock-full of berries and just lightly sweetened with honey, so why not make a batch for a breakfast treat?

Casey Barber

Fruit

Breakfast

Ingredients

1/2 cup yellow cornmeal		1/4 cup honey
1/2 cup unbleached all-purpose flour, plus 2 Tbs, reserved		1 large egg
1 1/2 tsp baking powder		2 Tbs unsalted butter, melted and slightly cooled
1/2 tsp kosher salt		1 1/2 cups fresh blueberries
1/2 cup buttermilk

directions

Prep: 15 min Total:

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1
Preheat the oven to 375. Line a standard muffin tin with paper liners or spritz each well with baking spray.
2
Whisk the cornmeal, 1 cup flour, baking powder, and salt together in a large bowl.
3
Whisk the sour cream or yogurt, milk, honey, eggs, and butter together in a separate bowl until fully combined.
4
Gently fold the wet ingredients into the dry ingredients until just combined.
5
Toss the blueberries with the reserved 2 tablespoons flour. Gently stir the blueberries into the batter and divide between the prepared muffin wells.
6
Bake for about 20 minutes, until the muffins are puffy and browning at the edges. Remove from the oven and turn onto a wire rack to cool before serving.

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