Wild Blueberry Corn Muffins

Wild Blueberry Corn Muffins Recipe - Made with Buttermilk and Pecans

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 18-22 minutes | Servings: 36 muffins

Introduction

Wild Blueberry Corn Muffins are a delicious and flavorful treat that combines the sweetness of wild blueberries with the hearty texture of cornmeal. These muffins are perfect for breakfast, brunch, or as a snack any time of day.

History

Corn muffins have been a staple in American cuisine for centuries, with variations found in different regions of the country. The addition of wild blueberries to the traditional corn muffin recipe adds a burst of fruity flavor and a touch of sweetness.

Ingredients

• 10 oz (283 g) or 2 cups of yellow cornmeal
• 1 lb (454 g) or 1 qt (946 ml) of cake flour
• 12 oz (340 g) or 1.5 cups of granulated sugar
• 1.25 oz (35 g) or 3 tbsp of baking powder
• 1 tsp of baking soda
• 0.5 tsp of salt
• 3 cups of low-fat buttermilk
• 12 oz (340 g) or 6 large eggs
• 8 oz (227 g) or 1 cup of unsalted butter, melted
• 1.5 lb (680 g) or 1 qt (946 ml) of Wild blueberries
• 6 oz (170 g) or 1.5 cups of chopped pecans (optional)

How to prepare

In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt. Set aside.
In another bowl, beat together buttermilk, eggs, and butter. Stir the mixture into the flour mixture and mix just until blended.
Fold in wild blueberries and pecans, if desired.
Scoop 0.25 cup of batter (#20 scoop) into each greased 0.33 cup muffin tin (36 total).
Bake in a conventional oven at 400°F (204°C) or a convection oven at 375°F for 18–22 minutes, or until golden.
Serve warm.
Yield: Approximately 36 muffins
Calories per muffin: 212
Calories from fat: 87

Variations

Substitute regular blueberries for wild blueberries.
Use whole wheat flour instead of cake flour for a heartier muffin.
Omit the pecans for a nut-free version.

Cooking Tips & Tricks

Be sure not to overmix the batter, as this can result in tough muffins. Mix just until the ingredients are combined.

- Use fresh or frozen wild blueberries for the best flavor. If using frozen berries, do not thaw them before adding to the batter.

- For a nutty crunch, add chopped pecans to the batter before baking.

Serving Suggestions

Enjoy these muffins warm with a pat of butter or a drizzle of honey. They also pair well with a cup of coffee or tea.

Cooking Techniques

Use a gentle folding motion when adding the blueberries and pecans to the batter to avoid crushing the berries.

- Bake the muffins in the center of the oven for even cooking.

Ingredient Substitutions

Substitute almond milk for buttermilk for a dairy-free version.

- Use coconut oil instead of butter for a vegan option.

Make Ahead Tips

These muffins can be made ahead and stored in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage.

Presentation Ideas

Serve the muffins on a platter lined with fresh wild blueberries for a beautiful presentation. Dust with powdered sugar for a touch of sweetness.

Pairing Recommendations

Pair these muffins with a fruit salad for a light and refreshing breakfast. They also go well with a savory egg dish for a balanced meal.

Storage and Reheating Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days. To reheat, warm in the microwave for 20-30 seconds or in a 300°F oven for 5-10 minutes.

Nutrition Information

Calories per serving

Each muffin contains 212 calories.

Carbohydrates

Each muffin contains approximately 35 grams of carbohydrates.

Fats

Each muffin contains approximately 9 grams of fat.

Proteins

Each muffin contains approximately 4 grams of protein.

Vitamins and minerals

Wild blueberries are a good source of vitamin C, vitamin K, and manganese. Cornmeal provides iron, magnesium, and phosphorus.

Alergens

This recipe contains dairy (butter, buttermilk, eggs) and nuts (pecans). It may also contain gluten.

Summary

Wild Blueberry Corn Muffins are a moderate source of carbohydrates and fats, with a small amount of protein. They provide vitamins and minerals from the blueberries and cornmeal.

Summary

Wild Blueberry Corn Muffins are a delightful twist on a classic recipe, combining the sweetness of wild blueberries with the hearty texture of cornmeal. These muffins are easy to make and perfect for any occasion. Enjoy them warm with a cup of coffee or tea for a delicious treat.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the sun was shining brightly and a gentle breeze rustled the leaves of the blueberry bushes in my backyard. I had just come back from a morning of berry picking, my basket filled to the brim with plump, juicy wild blueberries.

As I sat on my porch, sorting through the berries and dreaming up all the delicious treats I could make with them, a neighbor passed by. She was a sweet elderly woman with a twinkle in her eye and a knack for baking. She saw the blueberries in my basket and her face lit up with excitement.

"Ah, I see you've been out picking berries," she said, her voice filled with nostalgia. "Have you ever tried making wild blueberry corn muffins?"

I shook my head, intrigued by the idea. "No, I haven't. Do you have a recipe?"

She smiled and nodded. "I do indeed. It's an old family recipe that has been passed down for generations. Would you like me to share it with you?"

Without hesitation, I eagerly accepted her offer. She sat down next to me and began to recount the story of how this recipe came to be.

"My grandmother used to make these corn muffins for us when we were children," she began, her voice soft and wistful. "We lived in a small farmhouse surrounded by fields of wild blueberries. Every summer, we would go out and pick as many berries as we could carry, and my grandmother would turn them into the most delicious muffins you've ever tasted."

She paused for a moment, lost in her memories. Then she continued, "The secret to these muffins is the cornmeal. It gives them a unique texture and flavor that you won't find in any other muffin recipe. And of course, the wild blueberries add a burst of sweetness that is simply irresistible."

With that, she handed me a worn piece of paper with the recipe written in elegant script. I thanked her profusely and promised to give the recipe a try.

That afternoon, I gathered all the ingredients and set to work in my kitchen. The scent of freshly baked muffins filled the air as I mixed, poured, and baked, following the recipe to the letter. When the muffins were finally done, I couldn't resist tearing into one while it was still warm.

The first bite was like a revelation. The sweet, juicy blueberries burst in my mouth, perfectly complemented by the slightly crunchy texture of the cornmeal. The muffin was moist and tender, with just the right amount of sweetness. It was a flavor explosion that I had never experienced before.

From that day on, wild blueberry corn muffins became a staple in my baking repertoire. I would make them for family gatherings, potlucks, and any other occasion that called for a delicious treat. And each time I baked them, I would think of my neighbor and her grandmother, grateful for the gift of this wonderful recipe.

Over the years, I have tweaked the recipe here and there, adding a touch of cinnamon or a sprinkle of lemon zest to make it my own. But the essence of the recipe remains unchanged - a simple, humble muffin that celebrates the beauty of wild blueberries and the love that goes into every bite.

And so, whenever I bake a batch of wild blueberry corn muffins, I am transported back to that warm summer day when a kind neighbor shared a precious piece of her family history with me. It is a memory that I will always cherish, along with the joy of sharing this delicious recipe with my own family and friends.