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Enjoy one of the traditional Thanksgiving side dishes -- cornbread -- asa breakfast item! These Blueberry Cornbread Muffins are a real treat. I'm making them first thing onThanksgiving morning and I can't wait.
I've been thinking about Thanksgiving lately and what to have forbreakfast on Thanksgiving day? Thanksgiving is a day of feasting. But what about breakfast?
For me, Thanksgiving breakfast normally consists of tasting anything and everything that I'm currently cooking at the moment, or anything that I might have made the night before in preparation (ie. cranberry sauce) with something that is ready to eat (ie. Hawaiian rolls -- which is a lovelycombination that I look forward to every Thanksgiving).
This year, I thought it would be fun to turnone of the traditional Thanksgiving side dishes -- cornbread -- into a breakfast item.
Cornbread can be made into muffins for a delicious fall breakfast
I've been experimenting in the kitchen quite a bit, and this Blueberry Cornbread Muffin is one of the 2 cornbread breakfasts that I have to share with you (the other is a Savory Cornbread with Turkey and Cheese).
Today's recipe is for Blueberry CornbreadMuffins. Fragrant blueberries and sweetcorn go hand in hand like turkey and gravy. There's both cornmeal and actual sweet corn kernels in this recipe, giving these muffins a whole lot of corn flavor and a good bite of texture.
You can use frozen sweet corn kernels or fresh corn kernels(especially since corn isin season at the moment).
These blueberry cornbread muffins are made with buttermilk and honey
Lately, I have been eating my corn directly off the cobsince fresh corn on the cob has become a prized treasure now that I live in London and not theMidwest (corn here cost $3 for 2 cobs, whereas I grew up buying corn at 12 for $1...yes, you read that right!).
But if you're lucky enough to be able to easily get a bushel of fresh corn, go ahead and use some fresh sweet corn in this recipe.
Be sure to buy some extra corn if you're making this recipe because don't forget about these other cornbread recipes on The Worktop:
Blueberry Cornbread Muffins
4.88 from 8 votes
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Serves: 12 muffins
Prep: 10 minutes mins
Cook: 25 minutes mins
Total: 35 minutes mins
Enjoy one of the traditional Thanksgiving side dishes -- cornbread -- as a breakfast item! These Blueberry Cornbread Muffins are a real treat.
Ingredients
- 1 ½ cups all-purpose flour (210 grams)
- 1 cup cornmeal (160 grams) (maize meal)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¾ cup frozen corn (125 grams) - thawed at room temperature for 30 minutes
- ¾ cup buttermilk (185 grams)
- ¼ cup packed light brown sugar (60 grams)
- ¼ cup clear honey (85 grams)
- 2 large eggs
- 8 tablespoons unsalted butter (113 grams) - melted and cooled
- 1 cup frozen blueberries (160 grams)
- 1 tablespoon granulated sugar
Instructions
Preheat oven to 400°F / 205°C. Line a muffin tin with baking cups.
In a large bowl, mix together the flour, cornmeal, baking powder, salt and baking soda.
In a food processor, process the corn, buttermilk, brown sugar, and honey until combined, about 5 seconds. Add eggs and process until well combined, another 5 seconds. There will be small lumps of corn remaining.
Make a well in the middle of the dry ingredients and pour the corn mixture into the well. Fold a few times to start combining. Add in the melted butter and blueberries. Fold until the wet ingredients are just moistened.
Evenly divide the batter into the muffin cups. Sprinkle the granulated sugar evenly on top.
Bake the muffins until the tops of the muffins are golden brown and a toothpick inserted into the middle of the muffins come out clean, about 22-25 minutes.
Allow to cool in the pan for about 5 minutes, then transfer the muffins to a cooling rack to further cool. Serve the muffins warm with a touch of honey.
Notes
Recipe adapted from Cook's Illustrated The Science of Good Cooking.
Course: Breads and Muffins, Muffins
Author: The Worktop
Cal : 256kcal
Note: Nutrition information is a rough estimate.
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Savory Cornbread with Turkey and Cheese »
About Tina Jui
A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Read more about Tina Jui or drop an email to say hi.
Reader Interactions
Comments
Linda Benedict says
This is the second time I have made these, and we loved them and so did our family, I love that I can use my buttermilk ( I make my own butter) and instead of frozen corn I used my own canned corn. They turnout fabulous
LindabReply
Jess says
These blueberry cornmeal muffins are so delish and easy to make. It’s a good way to use up leftover buttermilk too! Love the crunch from the sugar top and the cornmeal. More texture than a standard muffin which I love! This recipe is a keeper :)This recipe made 12 muffins. I adjusted my oven temp to 375 and baked for 19 min. May try a min less next time.
Reply
Alexandra says
Can I make these ahead of time? - like a day ahead. Trying to be proactive since Christmas morning is hectic enough.
If so, how can I reheat them properly? Would like to serve them warm.
Reply
Madi says
Delicious!! I was looking for ways to use up buttermilk. Now I’ll probably be buying it to make these muffins. I wound up with 12 regular sized and 5 minis so as not to waste a drop of the batter.Reply
Tina Jui says
Horray! I'm so glad to hear and thank you for sharing. Poke around and you'll find some other recipes with buttermilk, if you end up with more to use up ;)
Reply
plasterer bristol says
Gteat recipe, thanks for shharing this. sounds delicious.
Simon
Reply
Diane Nicholl says
These look delicious, Is all purpose flour the same as plain flour?
Reply
Tina Jui says
Hi Diane - Yes, all-purpose flour is the same as plain flour. It's confusing how different countries call the same things different names, isn't it!?
Reply
Amy says
Oh, these looks so delicious. Need to bookmark this one for the weekend.
Reply
Teresa jui says
wow! very nice. I will make that for thanksgiving dinner.Reply
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