When I was visiting my parents over the Thanksgiving holiday, my mom and I baked tons of muffins for her school. These blueberry corn muffins were our first effort, and they were really delicious! They're a little heartier than your average blueberry muffins thanks to the cornmeal, meaning your breakfast will actually fill you up for the day. They're moist thanks to honey and buttermilk, and not too sweet. You could substitute other berries in this recipe (the original recipe used raspberries), according to what you have available.
Blueberry Corn Muffins (adapted from Food to Live By)
Makes 32 muffins
3 cups all-purpose flour
2 cups finely ground white cornmeal
2 T baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
4 large eggs
1/2 cup honey
1/2 cup brown sugar, packed
1/2 cup white sugar
2 cups buttermilk
12 T unsalted butter, melted
12 ounces blueberries, fresh or frozen (unthawed)
1. Preheat the oven to 400 degrees. Butter or line muffin tins.
2. Whisk together the flour, cornmeal, baking powder, baking soda, salt, and cinnamon in a large bowl.
3. Place the eggs, honey, brown sugar, white sugar, buttermilk, and melted butter in another bowl and whisk to combine. Add the egg mixture to the flour mixture and stir with a rubber spatula until just combined. Gently fold in the blueberries, being careful not to overwork the dough.
4. Fill the muffin tins with batter and bake until golden brown and a tester comes out clean, 20-25 minutes.