I have tried out a number of corn muffin recipes, and this one is my favorite. Preheat oven to 425. Stir 1 2/3 cup flour, 1/3 cup blue cornmeal, ½ tsp salt, 1 Tbsp baking powder, and ½ tsp baking soda in a small bowl and set aside. In a separate bowl, cream together 1/3 cup unsalted butter (room temp) and ½ cup sugar, then add 1 egg, ½ tsp vanilla extract, and ¼ tsp nutmeg. Blend the dry ingredients into the wet mixture, adding 1 cup milk. Then add 1 c. fresh blueberries and stir until just barely combined. Pour batter into greased muffin tins (we also used a mini-loaf pan for the remainder) and bake until knife comes out clean (about 25 mins). This yields 15 muffins (we use two 12-muffin tins, with one only partially filled). This recipe is from “Blue, Blue Blueberry Corn Muffins” in The Cornbread Gospels by Crescent Dragonwagon. (Mar. 2015)
Cooking Adventures 