BLUEBERRY CORNBREAD MUFFIN
Just like Jif
1 cup cornmeal
1 cup flour
½ cup sugar
2 tsp baking powder
½ tsp salt
1 cup blueberries
1 egg
1 cup buttermilk
¼ cup canola oil
¼ cup blueberry jam
Whisk together your dry ingredients from the cornmeal to the salt, add in the blueberries. Make a well in the middle and add in the wet, from the egg through the jam. Whisk to combine. Pour into greased or lined muffin tins and bake in a 400 degree oven for 14-18 minutes, until tops don’t bounce back.
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I like that you add the blueberry jam along with fresh berries, since it seems like it would deepen the flavor and keep the muffins moist. Does the jam make the batter noticeably wetter, or does the cornmeal absorb enough that the liquid ratio stays balanced? Also, do you toss the blueberries in a little of the dry mix first to keep them from sinking, or is that unnecessary here?
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