Access Denied
IMPORTANT! If you’re a store owner, please make sure you have Customer accounts enabled in your Store Admin, as you have customer based locks set up with EasyLockdown app. Enable Customer Accounts
Blog
Lunch Today: Easy Blueberry Cornbread Muffins
Posted on by Paula Gallagher
Two of summer's great pickings come together for this delicious blueberry cornbread. This fun twist on regular cornbread uses fresh blueberries and corn-off-the-cob, and makes a perfect addition to any barbecue, picnic or at-home summer meal. Blueberries add a burst of fresh berry flavor to cornbread, making each bite that much more satisfying.
Research shows that blueberries, due to a type of flavonoid group known as anthocyanins – the phytochemicals responsible for that deep blue color – help vision and eye health. They can also slow aging, help cognitive decline, lower cholesterol, fight cancer, and help inhibit urinary tract infections. Corn is also no slouch in the health field, either.
Corn is a source of both soluble and insoluble fiber, which keep your digestive system humming. Research shows that fiber plays a role in preventing colon cancer and increasing good gut bacteria.
Making this in a muffin pan cuts down on baking time and also helps with portion control. Although these are best served warm, extra muffins can also be frozen and thawed when you have a craving.
Blueberry Cornbread
• 1 cup coarse ground cornmeal
• 3/4 cup whole wheat pastry flour or all-purpose gluten-free flour blend
• 2 tsp sugar
• 1 Tbsp fresh thyme
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 2 large organic eggs
• 1 cup buttermilk
• 1/4 cup extra-virgin olive oil
• 1 cup blueberries
• 3/4 cup fresh corn kernels (steam fresh corn for 3-5 minutes, let cool, then slice corn off the cob)
Preheat oven to 375 F. In a large bowl, whisk together cornmeal, flour, sugar, thyme, salt, baking powder and baking soda. Remove 2 Tbsp of this mixture and set it aside.
In a separate bowl, lightly beat eggs and whisk in buttermilk and oil. Add wet ingredients to dry ingredients and mix gently. Toss the blueberries and corn kernels with the reserved cornmeal mixture, then fold it into the batter.
Divide the batter among 12 standard-sized greased or paper-lined muffin cups and bake until golden and a toothpick inserted into the center comes out nearly clean, about 18 minutes. Let cool for 5 minutes before popping them out. Serve warm with a small pat of butter.
Photo from here, with thanks.
← Older Post
Newer Post →
Categories
Humanized Health - NEW!
Learn about personalized health from top experts! Check out our fascinating new shows every week, available as videos, podcasts and transcripts.:
Our Bloggers
-
Paula Gallagher
Paula is a highly qualified and experienced nutrition counselor on the staff at Village Green.
read more.. -
Margo Gladding
Margo's impressive knowledge base is the result of a unique blend of educational and professional experience.
read more.. -
Dr. Neal Barnard
Dr. Barnard leads programs advocating for preventive medicine, good nutrition, and higher ethical standards in research.
read more.. -
Dr. Joseph Pizzorno
Dr. Joseph Pizzorno, ND is a pioneer of integrative medicine and a leading authority on science-based natural medicine.
read more.. -
Debi Silber
Debi is a registered dietitian with a master’s degree in nutrition, a personal trainer, and whole health coach.
read more.. -
Teri Cochrane
Teri is a is a Certified Coach Practitioner with extensive certifications and experience in holistic medicinal practices.
read more.. -
Dr. Rav Ivker
Dr. Rav Ivker is a holistic family physician, health educator, and best-selling author.
read more.. -
Susan Levin
Susan writes about the connection between plant-based diets and a reduced risk of chronic diseases.
read more.. -
Dr. Rob Brown
Dr. Brown's blended perspective of healthcare includes a deeply rooted passion for wellness and spiritual exploration.
read more..
Invalid password
Enter