​

 

 

 

 

​

 

Blueberry Corn Muffins     Makes 1 dozen muffins

​

These are a beautiful addition to any meal, especially when they are served

 

 

with fresh creamy butter.  I like to put them on a brunch or breakfast buffet

 

 

next to our biscuits with homemade sausage.  They also pair nicely with our     

​

​

Strawberry Streusel Muffins.

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

I have successfully used raspberries and chopped strawberries in this

 

 

recipe they both worked beautifully.  

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

 For a buffet or party, make these in a mini muffin pan.   

​

​

​

About the Ingredients...

​

​

•  Cornmeal-Unless you grind your own, always check the date on the box or

 

 

    bag.  You won't need the coarse ground style since it will be sifted.

​

​

•  Flour-The best for this recipe is unbleached all-purpose flour.

​

​

•  Sugar-You can use regular granulated sugar or use half brown sugar for

 

 

    this recipe, dark or light.

​

​

•  Baking powder-As always, check the date on the can.  

​

​

•  Salt-I use regular sea salt.  You could also use kosher salt.  If you use salted

 

 

   butter, leave it out.

​

​

•  Buttermilk-It's best to use real buttermilk for this recipe.

​

​

•  Butter-I use unsalted butter in this recipe, but if you only have salted, leave

 

 

   out the additional salt.

​

​

•  Egg-Always check the freshness ahead of time.

​

​

•  Blueberries-I used fresh in this recipe but I have used rehydrated freeze-       

 

 

   dried and thawed frozen blueberries that have been well-drained.

​

​

​

​

​