Sunday, May 3, 2009

Blueberry Corn Muffins



I'm honestly amazed that this flavor combination for muffins isn't more prevalent at bakeries. Two of my favorite classic muffins come together in a harmonious marriage of flavor. And it's so easy to make!

Blueberry Corn Muffins
Makes 16 muffins
(From Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter)

1/3 cup (2/3 stick) unsalted butter
1/3 cup canola oil
1 1/4 cups stone-ground cornmeal
3/4 cup all-purpose flour
1/3 cup sugar
1 T. baking powder
3/4 tsp. salt
1/4 tsp. baking soda
1 cup canned yellow cream-style corn
1/2 cup sour cream
3 large eggs
2 T. milk
1 tsp. vanilla extract
1 1/4 cups fresh blueberries, washed and dried

Position the racks in the upper and lower thirds of the oven. Heat the oven to 400 degrees F.

Place the butter in a heavy saucepan and melt over low heat. Continue to simmer, skimming the foam from the top as it forms. The butter is ready when it is a rich golden brown and has a nutty fragrance. This will take 5-7 minutes or more depending on the pan. Do not burn the butter. Pour the browned butter in to a glass measuring cup and add the oil. Spoon a scant 1 tsp. of the tepid butter/oil into each cup of 2 muffin pans, filling 16 of the 24 muffin holes.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda.

In a medium bowl, combine the corn, sour cream, eggs, milk, and vanilla.

Make a well in the center of the dry ingredients and add the liquids, along with the remaining butter/oil mixure. Using a large spatula, incorporate the dry ingredients into the liquids by pushing them from the side of the bowl toward the center. Do not overmix. Gently fold in the blueberries.

Portion level scoops of the batter into the muffin cups using a 1/4 cup capacity ice cream scoop.

Bake for 20-25 minutes, or until the muffins are golden brown and the tops are springy to the touch. To ensure even baking, toward the end of baking time, rotate the pans top to bottom and front to back. Remove from the oven and place on a rack to cool.

Store at room temperature, tightly wrapped in foil or in tupperware, for up to 3 days. These muffins may be frozen.

3 comments :

The Duo Dishes said...

Corn muffins, yum. Blueberry muffins, yum. Thanks for the duo!

Victoria K. said...

You guys are so cute, haha :) I love it!

Sunshine Mom said...

Yum! Those look amazing!! I am always looking for different ways to use up my cornmeal. I can't wait to try these!

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