In the spirit of keeping those summer fruit recipes coming, here’s a recipe that combines two wonderful high-summer favorites, blueberries and corn. These muffins are inspired by both the Silver Palate Good Times Cookbook and the Williams Sonoma Muffins cookbook and bears a bit of each.
Preheat oven to 400. Line muffin tins with paper.
1 C. flour
1 C. cornmeal
1/3 C. sugar
2 1/2 Tbsp. baking powder
1/4 tsp. salt
1 C. buttermilk
1 egg, beaten
1/3 C. mild cooking oil, like canola
1 2/3 C. blueberries
Sift first 5 dry ingredients together.
In a separate bowl, mix buttermilk, egg and oil.
Combine the wet into the dry ingredients, being careful not to mix too much. (This last is important for a pleasing texture.)
Fold in blueberries, just to combine.
Fill muffin cups 2/3 full.
Bake at 400 for 15-20 minutes, or until a toothpick inserted in a muffin’s center emerges clean.
Let cool and enjoy these tasty, hearty muffins!
Photos by Susan Sachs Lipman