STORY AND RECIPES BY MIRIAM RUBIN | PHOTOGRAPHS BY MARK LOADER
Cornmeal Muffins with Fresh Corn and Blueberries
In these muffins, I used fine-grind organic, stone-ground cornmeal from Farmer Ground in Trumansburg, New York. The cornmeal found most in supermarkets is Bob’s Red Mill. Nothing against that, but it’s a medium grind and is the wrong texture for this recipe. Any leftover muffins freeze beautifully. When it’s not corn season you can still make these muffins, just use frozen berries and frozen corn.
Ingredients
- 8 tablespoons unsalted butter
- 1½ cups corn kernels
- 1⅓ cups fine stone-ground yellow cornmeal
- 1½ cups all-purpose flour
- ⅓ cup granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons Diamond kosher salt
- Freshly ground pepper
- 1 cup blueberries
- 3 large eggs
- 1 cup full-fat buttermilk or plain whole-milk yogurt (not Greek yogurt)
Instructions
- Preheat the oven to 400°. Spray a 12-cup muffin tin with cooking spray.
- In a small saucepan, melt the butter over medium-low heat. Stir in the corn, just to warm a bit; remove from the heat.
- In large bowl, stir together the cornmeal, flour, sugar, baking powder, baking soda, salt, and a few grinds of pepper. Gently stir in the blueberries.
- In a medium bowl, whisk the eggs until well blended. Whisk in the buttermilk, and then the butter and corn. Add the egg mixture to the dry ingredients; stir just until mixed. Spoon evenly into the prepared muffin cups, filling each quite full.
- Bake 15 to 20 minutes, until browned and springy to the touch. Let stand in pan 5 minutes, then unmold onto a wire rack. You may need to loosen the sides with a knife. Serve warm or at room temperature, or reheat.
