Blueberries add an unexpected jolt of fresh berry flavour to cornbread, making each bite that much more satisfying. By breaking out the muffin pan, you’ve got a bounty of preportioned cornbreads to make mealtime that much more of a breeze. Don’t forget to keep the soft butter handy. The cornbreads are best served warm—reheat them in the oven or microwave. If following a gluten-free diet, you can replace the whole wheat flour with an all-purpose gluten-free flour blend.
Nutrition boost
The blue jewels are a good source of vitamin K, a nutrient that may improve cognitive functions such as memory.
Tip
If you don’t have any buttermilk on hand, try this quick hack: stir 1 Tbsp (15 mL) lemon juice into 1 cup (250 mL) milk and let sit for 10 minutes.
Blueberry Cornbreads
Ingredients
- 1 cup (250 mL) coarse ground cornmeal
- 3/4 cup (180 mL) whole wheat pastry flour or all-purpose gluten-free flour blend
- 2 tsp (10 mL) sugar
- 1 Tbsp (15 mL) fresh thyme
- 1/2 tsp (2 mL) salt
- 2 tsp (10 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 2 large organic eggs
- 1 cup (250 mL) buttermilk
- 1/4 cup (60 mL) extra-virgin olive oil
- 1 cup (250 mL) blueberries
- 3/4 cup (180 mL) fresh or frozen corn kernels
Nutrition
Per serving:
- calories148
- protein4g
- fat6g
- saturated fat1g
- trans fat0g
- carbohydrates20g
- sugars5g
- fibre2g
- sodium132mg
Directions
01
Preheat oven to 375 F (190 C).
02
In large bowl, whisk together cornmeal, flour, sugar, thyme, salt, baking powder, and baking soda. Remove 2 Tbsp (30 mL) cornmeal mixture; set aside.
03
In separate bowl, lightly beat eggs and whisk in buttermilk and oil. Add wet ingredients to dry ingredients and mix gently. Toss blueberries and corn kernels with reserved cornmeal mixture and fold into batter.
04
Divide batter among 12 standard-sized greased or paper-lined muffin cups and bake until golden and a toothpick inserted into centre comes out nearly clean, about 18 minutes. Let cool for 5 minutes before unmoulding.
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
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