My wonderful friend Vanessa passed this recipe on and I just had to test it out for my Thanksgiving guests. They approved (unless they were just being polite!) so I’m passing it along to you. (Thanks, Vanessa! 🙂 )
Slightly Adapted from AllRecipes – then slightly adapted again by Stephanie Staples 🙂
Ingredients:
1/2 cup (1 stick) butter (Used Smart Balance 50/50 Butter Blend – because this butter is salted I did not add the salt listed below.), melted.
1 cup sugar (I mixed brown and white sugar)
2 large eggs, at room temperature
1 cup buttermilk, at room temperature
1 cup all-purpose flour
1 cup yellow cornmeal
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup blueberries (I added a few more 🙂 )
Directions
1. Lightly grease or spray 8 by 8 inch baking pan or muffin tins. (You can also use a cast iron skillet.)
2. Combine dry ingredients in a bowl separate bowl than what you’ll be using to mix, then set it aside.
3. Combine melted butter and sugar together with an electric mixer. Add the eggs and mix.
4. Add the buttermilk and stir (by hand).
5. Fold the dry ingredients into the wet mixture, being careful not to over-mix (it’s ok to see the flour – you really don’t want to over mix, especially before adding the blueberries).
6. Gently fold in blueberries
7. Pour into pan(s)
8. Bake at 375 degrees for 20-25 minutes, muffins for less time.
Cool on a cooling rack.
Enjoy!
