Cornbread with Blueberries?? (YUP!)
When a good friend of mine told about this recipe, I thought I was hearing things. Adding fruit or berries to cornbread was unheard of in my family's household when I was growing up.
In fact, I told my brother about this recipe just a few days ago and well, you should have seen the bewildered expression on his face.
😵💫
And then of course came the belly laugh. 😆😂🤣
Whatever. He's always been kind of a hater anyway. 🙄
Enough about my brother's short-sightedness. I think this recipe is a real winner. 🏆
Check it out and most importantly try it out.
Cornbread with Blueberries??
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| blueberry corn muffins on cooling rack Ingredients: - 1 cup cornmeal (whole grain if possible) - 1 cup whole wheat flour - 1/4 cup honey or maple syrup - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup plain Greek yogurt - 1/3 cup olive oil or melted coconut oil - 2 large eggs - 1 teaspoon vanilla extract - 1 cup fresh or frozen blueberries (no need to thaw if frozen) - Zest of 1 lemon (optional, but adds brightness) Instructions: 1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it. 2. In a large bowl, whisk together the cornmeal, whole wheat flour, baking powder, baking soda, and salt. 3. In another bowl, mix the Greek yogurt, oil, honey/maple syrup, eggs, vanilla, and lemon zest (if using) until well combined. 4. Pour the wet ingredients into the dry ingredients and stir just until combined (overmixing will make tough muffins). 5. Gently fold in the blueberries. 6. Divide the batter evenly among the muffin cups. 7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. 8. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. These muffins are packed with whole grains from the cornmeal and whole wheat flour, have reduced sugar compared to typical muffins, and get protein and calcium from the Greek yogurt. The blueberries add antioxidants and natural sweetness! "Your Health Is Your Wealth!!" |
I just made this recipe for my husband this evening and let me tell you it was absolutely delicious! He was a little bit apprehensive to try it because of the fruit in the cornbread, but once I got it baking, that was all she wrote. He is taking some to work tomorrow to go with his lunch! Thank you so much Kurt, you have made me a superstar in my own kitchen!
ReplyDeleteThank you for your commentary!
ReplyDeleteI am glad this recipe was a hit with you and your spouse, Janina. As I have posted before, I "test-drive" all of these recipes before I share them with you guys here on marsupialmind blog. I have a friend of mine who is health-conscious culinary aficionado and (when I am able to reach her) she shares these recipes with me.
I usually receive several versions from her and I choose each one based on criteria like: nutritional value, ease of preparation, and of course, taste. I plan on sharing some additional recipes in the near future, so be on the look out!
Thank you again for your comments!
Hi Kurt! I think this is a good recipe, but I have a severe allergy to blueberries and any fruit related to blueberries. I want to go "all natural", but I do not want to swell up like a puffer fish. Help!
ReplyDeleteHello and thank you for commenting!
ReplyDeleteI understand about your allergy to blueberries, I happen have a close friend of mine that suffers with the same issue. I would highly recommend going to see a certified and licensed allergist for an intradermal allergenic test done to determine what type of fruit or berry you may want to substitute the blueberries with. Otherwise, the recipe is still great even without the berries added.
Thank you again for commenting!