Nutritional Analysis per serving (12 servings)Powered by
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Mixing blueberries into the batter makes corn bread muffins seem lighter, moister, and definitely more fun, as if the jam’s been baked right in. Serve warm for breakfast or brunch with plenty of salted butter. Bake some Apple Muffins with Pecan Streusel and Donut Muffins and make it a party.
Adapted from Eating Well
1Heat the oven to 400°F and arrange a rack in the middle. Coat a 12-cup muffin pan with baking spray.
2In a large bowl, whisk together the flour, cornmeal, baking powder, cinnamon, and salt to combine and break up any lumps. Add the blueberries and toss to coat.
3Whisk the egg in a medium bowl. Add the milk, honey, and oil, and whisk until well combined. Add the egg mixture to the dry ingredients and mix until just combined (don’t overdo it or the finished muffins will be tough).
4Divide the batter evenly among the muffin wells. Sprinkle the tops with the sugar.
5Bake until the tops spring back when lightly touched, about 18 to 22 minutes. Cool the muffins in the pan for 5 minutes, then gently loosen the edges and turn out onto a cooling rack.
This is a special episode of Cooking with Grandma, featuring four generations—Kay, Kathy, Astrid, and Kaatje—who pick blackberries and make jam together. To make your own jam, use this CHOW blueberry jam recipe, substituting blackberries for blueberries. Special thanks to the crew at Eat Real for introducing us to Kathy Kensinger and her family.
Cornbread is a Southern staple, and a must with chili. This version is moist all the way through, with a lightly crisped top and a touch of sweetness. Mix in cheese or jalapeños for extra flavor, and feel free to bake as muffins if you prefer. Read more.