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  Blueberry Corn Muffins



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2 cups finely ground white cornmeal
1/2 cup unbleached flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup oil
2 eggs
1 1/2 cups Kurtz’s drinkable yogurt
1 cup blueberries

Preheat oven to 350 degrees. Prepare a 12 cup standard size muffin pan.
Mix together dry ingredients in a large bowl. Stir together wet ingredients, oil, eggs and yogurt,
beating until eggs are thoroughly combined. Pour wet ingredients into dry ingredients
and stir until a few small streaks of flour remain. Gently fold in blueberries and mix until flour
streaks are gone and blueberries are distributed—stir as little as possible for tender muffins.
Scoop into prepared pan—fill each muffin cup about 2/3 full. Bake in preheated oven for about
20–25 minutes—a toothpick will test clean. Tilt in pan to cool. Store in air-tight container at
room temperature.
Variation—substitute 1 1/2 cups of buttermilk for drinkable yogurt.

Copyright © 2008 Stefanie Samara Hamblen