Mornings are all about breakfast and that being said, “Muffins” come to mind immediately. The easy-to- bake treats can be made with all sorts of grainy flours and fresh fruit for a wonderful meal. Blueberry Muffins tend to be most popular, so I decided to go whole grain, without overloading these delicate crumb delights with heavy whole-wheat flour.
In this recipe, I used cornmeal and almond meal, with a little all-purpose flour to create a balance of texture and taste – they still have that muffin consistency without it tasting like cake. Now, I love cake – just not for breakfast, and these muffins definitely won’t disappoint!
The combination of sweet corn and blueberries reminds me of the south and my Grandma Bell who was a true southern at heart. Her cornbread was some of the best – not too sweet and full of corny goodness. Her fried chicken was pretty darn good too, but that’s another blog.
1 stick butter, room temperature
1 cup granulated sugar
1 cup fine cornmeal
1 cup almond flour or meal
2/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Greek yogurt or sour cream
1 cup fresh or frozen corn
1 cup fresh or frozen blueberries
(Makes 1 Dozen)
1. Preheat oven to 350 degrees. In a stand mixer or large bowl, cream butter and sugar for 3 minutes. Scrape down sides of bowl and add eggs, mix again on high for 2 minutes. Add cornmeal, almond flour, all purpose flour, baking powder, baking soda and salt. Mix on low for 1 minute. Add yogurt and mix again on low, until smooth – about 30 seconds.
2. Fold in corn and blueberries by hand and stir until combined. Using an ice cream scoop, dollop batter into greased muffin pan. Bake for 22-25 minutes or until golden brown. Remove from oven and let cool in pan for 10 minutes. Using a knife loosen muffins around perimeter and invert onto rack or plate. Serve with a little butter. Enjoy!