Blueberry Corn Muffins
You guys may remember the sweet cornbread recipe I shared. I was craving that cornbread recently and since blueberries are also on the brain, I thought about ways to include those. I came up with these muffins, they’re perfect for breakfast or to take along for a picnic or snack on a hike.
So let’s get to it!
The first of order of business is to make sure your blueberries are clean and dry. You don’t want your muffins to get soggy! If you’re in the Puget Sound area, I would definitely recommend taking a trip to Larsen Lake Blueberry farm to pick blueberries. Some of you may have seen the pictures I posted last week on Instagram, I went and had a blast! The route I took from 405 to the farm was filled with beautiful tree-lined roads and the farm itself is gorgeous! The blueberries are just $1.50/ pound if you pick them yourself and they are super easy to pick. So if you get a chance, check it out!
Back to the muffins. Preheat the oven to 350° and make sure the top rack is in the middle of the oven.
Now you’ll make the crumble for the topping. Mix together the flour, salt and sugars in a bowl.
Then mix in the butter with your fingers, just pinching the cubes until they are mixed in and the size of a pea or smaller. Set that mixture in the fridge while you work on everything else.
Then in a medium bowl mix together the flour, sugar, cornmeal, baking powder and salt.
Then in another bowl or pitcher (I use my Pyrex liquid measuring pitcher) mix together the milk, eggs and oil.
Make a well in your dry mixture and pour in the wet ingredients along with the melted butter.
Now mix it all together until the wet ingredients are mostly incorporated. Time for the blueberries! Gently fold them in to the batter. You want to be careful so that they stay whole.
Get out your muffin tins and coat them with cooking spray. You could also use cupcake liners if you’d prefer. Fill each cup about three quarter full. I actually used a quarter cup measuring cup as a scoop and that worked well.
Now sprinkle an overfilled teaspoon of the crumble mixture on the top. You’ll have extra that you can store in the fridge for a week or freezer for a month. I plan to use it as a topping on the next pie I make!
Put the muffin tins in the oven and bake twenty to twenty-two minutes, or until a toothpick comes out clean.
These muffins are great warm out of the oven with some butter or honey. They’ll stay fresh for about three days. Part of the crumble sinks into the muffin and gets nice and sticky. The part that stays above gets browned and a little crunchy for some tasty texture.
This recipe makes about eighteen muffins.
- 3/4 cup all-purpose flour
- 6 tablespoons brown sugar
- 3 tablespoons sugar
- pinch of salt
- 6 tablespoons unsalted butter cut into pieces
- 1 1/2 cups all-purpose flour
- 2/3 cups sugar
- 1/2 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/4 cups milk
- 2 large eggs
- 1/3 cup vegetable oil
- 3 tablespoons unsalted butter, melted
- 1 cup blueberries
- Clean and thoroughly dry blueberries.
- Preheat oven to 350° and make sure the top rack is in the middle of the oven.
- Mix together the flour, salt and sugars in a bowl and then mix in the butter with your fingers, just pinching the cubes until they are mixed in and the size of a pea or smaller. Set mixture in the fridge.
- Stir together flour, sugar, cornmeal, baking powder and salt in a medium bowl.
- Mix together the milk, eggs and oil in another bowl or pitcher.
- Make a well in the dry mixture and pour in wet ingredients along with the melted butter.
- Mix it all together until the wet ingredients are mostly incorporated. Gently fold in blueberries.
- Coat muffin tins with cooking spray or line with cupcake liners if you'd prefer. Fill each cup about three quarter full (about 1/4 cup).
- Sprinkle an overfilled teaspoon of the crumble mixture on the top.
- Put the muffin tins in the oven and bake the muffins 20-22 minutes, or until a toothpick comes out clean.
- This recipe makes about 18 muffins.