Enjoy one of the traditional Thanksgiving side dishes — cornbread — as a breakfast item! These Blueberry Cornbread Muffins are a real treat. I’m making them first thing on Thanksgiving morning and I can’t wait.
I’ve been thinking about Thanksgiving lately and what to have for breakfast on Thanksgiving day? Thanksgiving is a day of feasting. But what about breakfast? For me, Thanksgiving breakfast normally consists of tasting anything and everything that I’m currently cooking at the moment, or anything that I might have made the night before in preparation (ie. cranberry sauce) with something that is ready to eat (ie. Hawaiian rolls — which is a lovely combination that I look forward to every Thanksgiving).
This year, I thought it would be fun to turn one of the traditional Thanksgiving side dishes — cornbread — into a breakfast item. I’ve been experimenting in the kitchen quite a bit, and this Blueberry Cornbread Muffin is one of the 2 cornbread breakfasts that I have to share with you (the other is a Savory Cornbread with Turkey and Cheese).
Today’s recipe is for Blueberry Cornbread Muffins. Fragrant blueberries and sweet corn go hand in hand like turkey and gravy. There’s both cornmeal and actual sweet corn kernels in this recipe, giving these muffins a whole lot of corn flavor and a good bite of texture. You can use frozen sweet corn kernels or fresh corn kernels (especially since corn is in season at the moment).
Lately, I have been eating my corn directly off the cob since fresh corn on the cob has become a prized treasure now that I live in London and not the Midwest (corn here cost $3 for 2 cobs, whereas I grew up buying corn at 12 for $1…yes, you read that right!). But if you’re lucky enough to be able to easily get a bushel of fresh corn, go ahead and use some fresh sweet corn in this recipe.
Be sure to buy some extra corn if you’re making this recipe because don’t forget about these other cornbread recipes on The Worktop:
- 1½ cups (210 grams) all-purpose flour
- 1 cup (160 grams) cornmeal (maize meal)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¾ cup (125 grams) frozen corn, thawed at room temperature for 30 minutes
- ¾ cup (185 grams) buttermilk
- ¼ cup packed (60 grams) light brown sugar
- ¼ cup (85 grams) clear honey
- 2 large eggs
- 8 tablespoons (113 grams) unsalted butter, melted and cooled
- 1 cup (160 grams) frozen blueberries
- 1 tablespoon granulated sugar
- Preheat oven to 400°F / 205°C. Line a muffin tin with baking cups.
- In a large bowl, mix together the flour, cornmeal, baking powder, salt and baking soda.
- In a food processor, process the corn, buttermilk, brown sugar, and honey until combined, about 5 seconds. Add eggs and process until well combined, another 5 seconds. There will be small lumps of corn remaining.
- Make a well in the middle of the dry ingredients and pour the corn mixture into the well. Fold a few times to start combining. Add in the melted butter and blueberries. Fold until the wet ingredients are just moistened.
- Evenly divide the batter into the muffin cups. Sprinkle the granulated sugar evenly on top.
- Bake the muffins until the tops of the muffins are golden brown and a toothpick inserted into the middle of the muffins come out clean, about 22-25 minutes.
- Allow to cool in the pan for about 5 minutes, then transfer the muffins to a cooling rack to further cool. Serve the muffins warm with a touch of honey.