Blueberry Cornmeal Muffins

Blueberry season in west Michigan is a special time – it is the beginning of peak summer produce and I love to stock up. The locally-grown berries are so sweet and delicious and the perfect addition to these muffins. The cornbread-like batter bakes up beautifully and creates a golden brown, crunchy top. Serve these with tea or coffee for a yummy summer breakfast!

1. Preheat oven to 375. Line a muffin tin with cupcake liners.

2. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt.

3. In a separate bowl, whisk the eggs, buttermilk, oil and vanilla together.

4. Add the wet ingredients to the dry ingredients and stir together until just combined (do not over mix). Gently fold in the blueberries.

5. Scoop the batter evenly into each cupcake liner (they will be full and that’s ok). Sprinkle tops with raw sugar. Bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center of the muffins comes out clean. Allow the muffins to cool in the pan for 5 minutes, then carefully pop them out and cool them completely on a wire rack. Store in an airtight container for up to 3 days.

Blueberry Cornmeal Muffins

Makes 1 dozen

All you need:

1 1/2 cups all-purpose flour

1 1/2 cups yellow cornmeal

3/4 cup sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs

3/4 cup buttermilk

3/4 cup vegetable or canola oil

1 teaspoon pure vanilla extract

1 1/2 cups fresh or frozen blueberries

Raw sugar, for sprinkling on top of the muffins

All you do:

1. Preheat oven to 375. Line a muffin tin with cupcake liners.
2. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt.
3. In a separate bowl, whisk the eggs, buttermilk, oil and vanilla together.
4. Add the wet ingredients to the dry ingredients and stir until just combined (do not over mix). Gently fold in the blueberries.
5. Scoop batter evenly into each cupcake liner (they will be full and that’s ok). Sprinkle tops with raw sugar. Bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center of the muffins comes out clean. Allow the muffins to cool in the pan for 5 minutes, then carefully pop them out and let them cool completely on a wire rack. Store in an airtight container for up to 3 days.