Lunch Today: Easy Blueberry Cornbread Muffins

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blueberry-cornbread-muffinsTwo of summer’s great pickings come together for this delicious blueberry cornbread. This fun twist on regular cornbread uses fresh blueberries and corn-off-the-cob, and makes a perfect addition to any barbecue, picnic or at-home summer meal. Blueberries add a burst of fresh berry flavor to cornbread, making each bite that much more satisfying.

Research shows that blueberries, due to a type of flavonoid group known as anthocyanins – the phytochemicals responsible for that deep blue color – help vision and eye health. They can also slow aging, help cognitive decline, lower cholesterol, fight cancer, and help inhibit urinary tract infections.

Corn is also no slouch in the health field, either. Corn is a source of both soluble and insoluble fiber, which keep your digestive system humming. Research shows that fiber plays a role in preventing colon cancer and increasing good gut bacteria.

Making this in a muffin pan cuts down on baking time and also helps with portion control. Although these are best served warm, extra muffins can also be frozen and thawed when you have a craving.

Blueberry Cornbread

• 1 cup coarse ground cornmeal
• 3/4 cup  whole wheat pastry flour or all-purpose gluten-free flour blend
• 2 tsp sugar
• 1 Tbsp fresh thyme
• 1/2 tsp  salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 2 large organic eggs
• 1 cup buttermilk
• 1/4 cup extra-virgin olive oil
• 1 cup blueberries
• 3/4 cup fresh corn kernels (steam fresh corn for 3-5 minutes, let cool, then slice corn off the cob)

Preheat oven to 375 F. In a large bowl, whisk together cornmeal, flour, sugar, thyme, salt, baking powder and baking soda. Remove 2 Tbsp of this mixture and set it aside.

In a separate bowl, lightly beat eggs and whisk in buttermilk and oil. Add wet ingredients to dry ingredients and mix gently. Toss the blueberries and corn kernels with the reserved cornmeal mixture, then fold it into the batter.

Divide the batter among 12 standard-sized greased or paper-lined muffin cups and bake until golden and a toothpick inserted into the center comes out nearly clean, about 18 minutes. Let cool for 5 minutes before popping them out. Serve warm with a small pat of butter.

Photo from here, with thanks.

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