“By posting this recipe I am entering a recipe contest sponsored by Wild Blueberries and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Can you believe that Thanksgiving is just around the corner?! It completely snuck up on me. Luckily, this year is kind of like my year off. Our family has a tradition of staying in the DC area for one year and then going up to extended family in New Jersey the next. When it is nearby I am in charge of the Turkey (high stakes cooking!), but on the New Jersey years I am usually assigned a simpler, more transportable set of dishes. This year I am responsible for the corn bread and an appetizer. I will likely bring some classic cornbread so as not to rock the boat too much, but I also like to bring a new and different spin on recipes and now I’ve got two contenders: last week’s feta jalapeño corn muffins and this week’s wild blueberry corn muffins. It is going to be a hard call…
When I was invited by The Recipe Redux to come up with recipes made with wild blueberries my mind went into overdrive. You see, when I was a kid growing up in New England we used to eat wild blueberries right off the side of the trail on hikes. As my brother and I would start to tire out, my mom and dad would encourage us to keep looking for blueberries and those little blue berries were so good that it kept us going. So then I got to thinking about Thanksgiving coming up and how it is actually kind of likely that these little guys were served on those early Thanksgiving tables in pies or breads and that is when wild blueberry corn muffins came to mind. It felt like a natural pairing!
What really makes these muffins great are the wild blueberries because they bring so much flavor. You see, wild blueberries have a much stronger, more complex flavor than the big cultivated ones that we are all used to these days. That pop of flavor really makes these muffins fun and delicious! It also makes them healthier because wild blueberries have 2x the antioxidants, 8x the manganese, 72% more fiber, and 32% less sugar than cultivated blueberries. Plus the fact that they are frozen immediately after harvest locks in the nutrition and flavor. More flavor and more health benefits?! Yes, please!
Another benefit of these muffins is that they are super easy to make. Really! This is a recipe that my boys could make on their own, no problem. So whether you are the main Thanksgiving cook and are looking for a simple recipe to fill out your meal plan or you are a novice cook looking for a recipe you can’t mess up, this is the one!
- 1 cup cornmeal (I like to do ½ a cup of the coarse and ½ a cup of the fine to give more texture)
- 1 cup whole wheat or spelt flour
- ¼ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 egg, beaten
- ¼ cup butter, melted
- 1 cup milk
- ¾ cup frozen wild blueberries
- Preheat oven to 400 and spray or grease muffin tins, or line with liners.
- In a large bowl, mix together the corn meal, flour, sugar, baking powder, and salt.
- In a small bowl, melt the butter. Once the butter is melted, crack the egg into the butter and lightly beat with a fork so it is well combined. Pour the butter, egg, and milk, into the dry ingredients and stir gently to combine. Spoon the batter into the muffin tin.
- Gently fold in the frozen wild blueberries.
- Bake for 15-20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Cool on a cooling rack.