Chick Farm Recipe Collection
Blue Corn Muffins
Blueberry Blue Corn Muffins

These muffins have a rustic texture and they're not overly sweet. They're also heavy on the fruit. The blue corn has a sweet, nutty flavor, but yellow cornmeal can be used as well. Blackberries or raspberries can be used instead of blueberries. If using frozen berries, do not thaw them. Stir frozen berries into batter just before baking.

2 cups all-purpose flour
1 cup blue cornmeal
1/2 cup brown sugar
1 tbs baking powder
1 tsp baking soda
3/4 tsp salt
12 ounces plain yogurt (1 1/2 cups)
1/3 cup vegetable oil
3 tbs maple syrup
2 tsp vanilla
3 eggs
2 cups blueberries

Whisk flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. In a medium bowl, stir together yogurt, oil, maple syrup, vanilla and eggs. Using a rubber spatula, fold wet ingredients into dry ingredients until just mixed. Cover bowl and refrigerate overnight.

Preheat oven to 375F. Grease two standard 12-cup muffin tins. Remove batter from refrigerator and fold in berries. Fill 16 muffin cups just to the top. For even baking, fill the empty muffin cups halfway with water.

Bake the muffins 10 to 15 minutes. Rotate tins and bake an additional 10 to 12 minutes, until puffed and slightly golden and a toothpick inserted into the center of a muffin comes out clean.

Allow muffins to cool in their tins for 5 minutes. Run a knife around the edge of each muffin, then invert them onto a cooling rack.

Yields: 16 Servings