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Blueberry-Apricot Corn Muffins
Makes 12 Muffins
*2 large eggs
*1 1/2 cups buttermilk
*1 1/2 cups yellow cornmeal
*1/2 cup flour
*2 tbls. superfine sugar
*2 tsp. baking powder
*1 tsp. salt
*1/2 tsp. baking soda
*4 tbls. butter, melted and cooled
*1 pint fresh blueberries
*4 tbls. apricot preserves or jam
1Preheat oven to 450 degrees. Line 12 muffin cups with foil liners.
2In a small bowl, whisk the eggs until foamy. Whisk in buttermilk.
3Separately, sift together the cornmeal, flour, sugar, baking powder, salt and baking soda in a large bowl. Make a well in the center of the mixture.
4Whisk the cooled butter into the egg mixture. Pour into the well of the dry ingredients and mix together until combined and batter becomes lumpy. Add blueberries and combine.
5Spoon the batter into foil-lined cups, filling them each almost halfway. Spoon a dollop of apricot preserves on top and spread to cover. Spoon more batter on top so that the cups are almost filled.
6Bake 18-20 minutes or until the tops are brown and the centers have set. Remove to a rack to cool before serving.
  • You can use other fresh berries, such as raspberries or cranberries in place of the blueberries and use another flavor of preserves or jam.