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Gabe’s Blueberry Blue Corn Muffins

Yes, Mr. Kross really did make these as part of my research for Shattered Ice. He swapped the flour with a gluten free “cup for cup” option.

I recommend slathering them in butter and savoring the delicious fresh blueberries when they come out of the oven. But I’m not impatient or anything.

Ingrediants and Instructions:

Makes 12 muffins

adapted from https://www.food.com/recipe/blue-corn-blueberry-muffins-289349

Start by preheating your oven to 400 degrees.

  • 1 c flour (plus a tablespoon at high altitude Gabe reminded me)
  • 1 c blue cornmeal
  • 2 tsps baking powder
  • 1/4 tsp baking soda
  • 1/4 -1/2 tsp salt depending on your preference
  • 1/4 c sugar

Mix the above dry ingredients together and set them aside.

  • 1 whole egg plus and additional egg white
  • 2 tsps vegetable oil
  • 3/4 buttermilk

Whisk the wet ingredients together, then pour them into the bowl with the dry ingredients. Stir them until they’re barely combined. Don’t overdo this step. Fold in 1-1/2 cups of fresh blueberries. If you don’t have fresh, you can settle for frozen, but it’s not the same.

Pour the batter evenly in a greased muffin tin, or get fancy and use the paper liners.

Bake for about fifteen minutes more or less. You can check with a toothpick. It should come out clean.

Sane people will let these cool on a rack. Jordyn will be digging one out of the muffin tin and blowing on butter-slathered bits, trying to avoid burning her mouth with the hot blueberries.