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Blueberry Blue Corn Muffins

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Category : Breads, Recipes

Blueberry Blue Corn MuffinsThis week I didn’t have time to go to the mainland to buy groceries (I live on Lummi Island), so I relied on what was in my pantry and what I could find at the Lummi Island Farmers Market and the Islander grocery store. What a delight to walk into the Islander and see fresh Boxx Berry Farm blueberries in boxes on the checkout counter!

Some didn’t make it home, of course, and others promptly disappeared upon arrival, but I had enough left to bake into something. I had a little blue cornmeal from Fairhaven Organic Flour Mill on hand in my pantry, so decided to make some “blue in blue” muffins.

Blue cornmeal cooks just like yellow cornmeal, so you don’t have to adapt your favorite cornbread or corn muffin recipes to use it. Just substitute it in equal quantities for yellow cornmeal. The color is beautiful and makes a nice variation from the yellow cornbread you see everywhere.

Right now blueberries are ripe and available fresh. When they’re not, Boxx Berry Farm also sells frozen berries after the season is over. You can get them at their farm store (see address below under “Food Sources”).

  • Prep Time:
    15 min
  • Cook Time:
    20 min
  • Ready In:
    35 min
Servings: 12 muffins
Ingredients:
  • 1 cup blue cornmeal (Fairhaven Organic Flour Mill, Bellingham)
  • 1 cup all-purpose flour (Fairhaven Organic Flour Mill, Bellingham)
  • 2 tsp baking powder (see Exceptions)
  • 1/4 tsp baking soda (see Exceptions)
  • 1/2 tsp salt (see Exceptions)
  • 1 cup water
  • 1/2 cup plain yogurt (Grace Harbor Farms, Custer)
  • 1-1/2 Tbsp honey (Guilmette’s Busy Bees, Bellingham)
  • 2 Tbsp butter, melted (Breckinridge Farm, Everson)
  • 1-1/2 cup fresh or frozen blueberries (Boxx Berry Farm, Ferndale)

Instructions:

Preheat oven to 400 degrees F.

Stir dry ingredients together.

Combine liquid ingredients separately.

Mix liquid and dry ingredients and stir until just mixed, about 25-30 strokes.

Gently fold in blueberries.

Fill buttered muffin tins 2/3 full.

Bake for 20 minutes or until done.

Serving Suggestions:

I serve these muffins with Sauteed Red Cabbage for a lunch or light supper. They also go well with soups and salads.

Food Sources:

Boxx Berry Farm Store, 6211 Northwest Rd., Ferndale (Mon-Sat 9a-6p, Sun 10a-4p
Islander Grocery, near ferry dock, Lummi Island
Community Food Co-operative, Westerly and Cordata, Bellingham
Terra Organica, Flora and Cornwall, Bellingham

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Comments (4)

We Love YOU!!!
I love getting the Google Alert that says you, once again, used Boxx Berry Farm produce!!
You are the greatest!

Happy to help whenever I can, Lesa. You and your family produce some wonderful food! Hoping to get out to see you in the next week or two. It was a delightful surprise to find your blueberries and corn in the Islander! Brad and Deborah are great people, too.

I tried this recipe this weekend — really tasty! A little wet when warm, but lovely. A nice subtly sweet treat.

Thanks Nancy!

Glad you liked it! Your blue corn flour might have been fresher than mine, so resulted in a moister muffin. Or maybe your berries were juicier!

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