Over-the-Humpday Challenge: A Little Rebellion Can Be Healthy

I love whole grains. I really do. 9 times out of 10, I will pick the whole grain over the simple carb without blinking an eye. The texture is more complex, the flavor heartier, and they are much more satisfying.

irish brown soda bread (14)

But about that 10th time, I get an inner urge to rebel.

Corn muffins were a fixture of my childhood. I have no idea why I remember them so well, but the euphoric feeling when the Jiffy box came out and the first buttery, sweet crumb hit my tongue is still very much with me. Like the Force. Or not.

buttermilk blueberry-corn muffins (13)

So when that very particular craving hit last week, I knew what had to be done. No vegan spin, no whole grain flour substitution – just run-of-the-mill Jiffy-box-clone corn muffins.

Well, alright, I may be lying just a tad. I can’t do anything simple; something in my chemical make-up does not allow it.

Especially since I happen to have some buttermilk left over from last week’s challenge…and even better, a bag of frozen [organic] blueberries happens to be sitting in the freezer just crying out to be used in a recipe. And it’s just best to keep your frozen fruit happy.

So after quite a bit of recipe research – my favorite kind! – I found a simple recipe for strawberry-spiked corn muffins. Corn meal, flour, sugar, oil, egg, milk. Mix, bake, eat. Now that’s a good recipe.

buttermilk blueberry-corn muffins (1)

The original calls for the use of the aforementioned strawberries, which I subbed with the aforementioned blueberries, and regular milk which I replaced with buttermilk. The whole process took about 40 minutes, give or take.

Buttermilk Blueberry-Corn Muffins

(adapted from this recipe by Eating Out Loud)

makes 12 perfectly golden muffins


1 c. corn meal

1 c. all-purpose flour

1/2 c. sugar (I used vegan cane sugar; granulated is fine)

2 tsp. baking powder

1/2 tsp. [sea] salt

1 egg

1/4 c. oil (I used sunflower)

1 c. buttermilk

1 c. frozen (or fresh!) blueberries

Preheat to 400 F. Grease/oil/butter/non-stickify 12 muffin cups.

Combine the corn meal, flour, sugar, baking powder and salt in a bowl.

buttermilk blueberry-corn muffins (2)

In a separate bowl, beat the egg. I don’t know why; the recipe said so.

buttermilk blueberry-corn muffins (3)

Then add in the oil and buttermilk – if you’re feelin’ frisky, a little vanilla extract never hurts!

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Wet –> dry. Don’t over mix.

Fold in the blueberries, or whatever fruit you’re using. Caution: purple-tinted batter may ensue.

buttermilk blueberry-corn muffins (5)

Divide the batter into the muffin cups and throw ‘em in for about 20 minutes – check them then with the toothpick test. I had to keep mine in for an extra 7 or so minutes.

buttermilk blueberry-corn muffins (7)

Now, Spring Break is in 2 days, and here I was with a dozen fresh muffins. I’m sure they freeze well, but this is the time of thing best enjoyed fresh. One of my roommates ate 2, another ate 1 and brought 3 to her class to share with the other student in it and the professor…and BAM! down to 6. Why I am ever concerned about having too much food while living at college, I have no idea.

buttermilk blueberry-corn muffins (14)

The verdict? I like them. Don’t love them – yet. Probably nothing a little butter can’t fix. They were also a tad on the sweet side, and next time I think I will decrease the sugar to 1/3 cup.

There will be a next time, because this recipe is so easy to play around with! Spices, extracts, fruits, flours, milks…oh, the possibilities.

buttermilk blueberry-corn muffins (15)

And didn’t I promise you a good buttermilk recipe? I always deliver on my promises. The food-related ones, anyway.

buttermilk blueberry-corn muffins (9)

Mmmm. I love a good rebellion.


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