Sleep deprivation is a bitch. Making these blueberry cornbread muffins is easy. So easy that you can make them in 15 minutes while running on 4.5 hours of collective sleep… in 3 days.
I have a deep love for cornbread, butter and produce that’s in season, so that love made it’s way in to blueberry cornbread muffins with extra pats of butter. For breakfast, with lunch, as a snack, whatever.
These muffins are just how I like my cornbread: dense but light, buttery and lightly (not cake level sweetness) sweet. If you like your cornbread really sweet, you can add extra sugar, but I really like ’em as is.
Since I’m basically running on sleep fumes, my brain is dead and has no more words, so I’ll leave you with the recipe. I’m going to go have another muffin and then some wine. A lot of wine. Mostly so that I’ll pass out and actually get some sleep, but also because I have some nice ass wine open that a girlfriend gave me. #dontwastewine
- ¼ cup melted butter
- ¼-1/3 cup sugar
- 1 large egg
- ½ cup buttermilk
- ½ cup fine ground cornmeal
- ½ cup all purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp salt
- ⅓ cup fresh blueberries
- Preheat oven to 400F
- Grease a 6 cup muffin pan or line with paper linings.
- In a medium bowl, whisk together the butter, sugar, egg and buttermilk until completely combined.
- Add the cornmeal and whisk until combined.
- Sprinkle on the flour, baking soda, powder and salt and stir until just combined.
- Add the blueberries and fold to distrubte evenly.
- Divide between 6 muffin cups and place on the center rack of your oven.
- Bake for 5 minutes then reduce the temperature to 350F. Continue baking for 13-15 more minutes or until a toothpick inserted comes out clean.
- Allow to cool in the muffin tin for 5-10 minutes then transfer to a wire rack to cool or eat warm.