As much as I love blueberries I often find blueberry muffins a little disappointing. They seem to be universally made with the whitest, most processed flour available. As a result, they lack the flavor and substance that I crave in the morning. In this recipe cornmeal adds its always-pleasing sweet crunchiness. They are moist, rich and nourishingly satisfying. Frozen blueberries (unthawed) work well but, as always, fresh is best. Locally grown blueberries are abundant right now, so get baking!
1 cup whole wheat flour (I used Arapahoe from the 2012 share)*
1 cup cornmeal (I used Nothstine dent from the 2012 share)
1/2 cup whole grain flours in any proportion (buckwheat, barley, rye, millet or oat)**
2 tablespoons baking powder (I know it’s a lot)
1 teaspoon salt
1/3 cup of vegetable oil (canola, corn, etc)
1/3 cup sugar
1 cup buttermilk (milk is fine if you don’t have buttermilk)
1 cup blueberries
Preheat oven to 400º. Butter a 12 cup muffin pan. Combine dry ingredients in a large bowl and mix well. In a smaller bowl, or 2 cup liquid measure, add oil, buttermilk and egg and beat lightly. Slowly add the wet ingredients to the dry and stir together just until combined. Gently fold in blueberries. Spoon batter into the prepared pan and bake until slightly browned, 15-20 minutes.
* I shifted the whole wheat flour to remove a little of the germ for a slightly lighter muffin.
** Increasing the corn and wheat flours to 1-1/4 cups also works.