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Corn-Blueberry Muffins


You may be familiar with corn bread, which is traditionally served alongside savory foods to mop up gravy. While corn muffins have similar ingredients, they’re baked in a muffin tin as opposed to in a baking pan, they’re sweeter than corn bread (while still not too sweet), and they’re served as a dessert or snack as opposed to as a side dish. These muffins take literally 20 minutes from start to finish, are so simple to make, and use just a bowl and a mixing spoon.


1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease a metal muffin pan with flour and baking spray.
2. In a mixing a bowl, combine all dry ingredients. Make a well in the center and add all the wet ingredients. Mix until all ingredients are just incorporated. Do not overmix. Gently fold in blueberries.
3. Fill muffin cups to the top and bake for 15 minutes



This recipe calls for fine cornmeal, which may also be labeled as polenta flour. You can make it with a coarser cornmeal, but it will be slightly grainier and drier.

For extra moistness, serve warm with a dab of butter!

Bake these muffins directly in your pan without paper cups — they slide out smoothly, and skipping the paper liners will give you a crisp exterior.

Feel free to change up the blueberries for chocolate chips, or leave the muffins plain.