Blueberry Cornbread MuffinsWritten by Jamie on September 03, 2011
This is adapted from two recipes. My initial recipe from Epicurious tastes fabulous and is exceptionally moist, however it tastes more like a muffin than a "cornbread" muffin. I found another recipe that uses equal parts corn meal and flour, and adapted the changes to the original. Fresh corn was added to give the muffins a real cornbread feel. Many fruits can be substituted for the blueberries, including mangos and strawberries.
This recipe makes 24 muffins or two 8 x 8 pans.
1 5/6 cup cornmeal
1/3 cup hot water
2 tablespoons Olive Oil
10 tablespoons unsalted butter, room temperature
1 c sugar (may substitute 1 1/2 cups agave nectar for the sugar and 1/3 cup water)
1/3 cup water
4 teaspoons lemon zest
2 tablespoons freshly squeezed lemon juice
1 5/6 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 6oz cup Greek Yogurt, preferably without added sugar
2 pints fresh blueberries
2 ears of corn, cut from the cob
- Mix corn meal with 1/3 cup hot water and olive oil. Let sit for 20 minutes to allow cornmeal to soften.
- Preheat oven to 325 degrees. Line muffin tins with paper liners or spray two 8-by-8- inch glass baking dish with nonstick spray.
- Beat butter. Add sugar and 1/3 cup water (or agave nectar) as mixer is running.
- Add zest and juice.
- Add eggs one at a time. Mixture will appear "broken" but it is OK.
- In separate bowl, combine flour, cornmeal, baking powder and salt. Stir to mix.
- Return to the butter-sugar bowl
- Using a low mixer speed, add the dry ingredients and yogurt to the butter-sugar mixture in three parts. Mix only as long as necessary to combine ingredients.
- Fold in blueberries and corn.
- Scoop batter into muffin cups with an ice cream scooper or pour into the 8" pans.
- Bake the muffins about 30 minutes, until firm to the touch. Bake the pans for about 45 minutes, until firm.