Confession time: I used to talk a lot of trash on New Jersey. I grew up in the Philly suburbs, and that meant that the yellow licence plates signaled bad drivers, the state was covered in fist-pumping, hair-gelled bros, and the area between the bridges and the shore was a dead-land. But then we moved here. And I realized that New Yorkers are really the worst drivers, Philly has more hipsters than Jersey has bros, and New Jersey is full of hidden treasures beyond the shore. We discovered the cute old towns like Haddonfield and Collingswood. We spent our weekends enjoying the expansive parks and strolling along the Cooper River. More importantly, we met fantastic people. There is such a sense of community in South Jersey, and I feel privileged being able to join in.
Another benefit to living in New Jersey is proximity to all those blueberries. There’s nothing like fresh blueberries that are perfectly ripe and juicy. In some areas of the state, the blueberry fields seem to stretch on for miles and miles in the sandy soil. If you can’t make it to a local farm to pick the berries yourself, there’s a plethora of berries waiting for you at the farmers’ market right now.
I grabbed some pints of Little Buck Farms‘ organic blueberries, and I snacked on a few handfuls on the ride home. This is what summer is all about. Oh yeah, and peaches…
I’ve been using the peaches in my kale smoothies for breakfast, but I wanted to do something fun with these blueberries. I decided to combine two classic muffins – blueberry and corn – to make one super muffin that’s sweet and savory at the same time.
Now if you’re not a fan of corn kernels in your cornbread, feel free to leave out the whole corn and just use the cornmeal. I promise, I will understand. As a fan of crunchy cornbread, the whole corn kernels make these muffins so special to me. They add texture and highlight the sweetness of the berries. I used fresh corn that I got from Eckert’s Corn at the Collingswood Farmers’ Market. These blueberry corn muffins are quick to throw together and were devoured instantly by my coworkers. I hope you find them as addictive as I do…
Blueberry Corn Muffins
adapted from Love and Lemon’s Rosemary Maple Corn Muffins
makes a dozen muffins
1 cup of cornmeal (fine ground)
1 cup of all purpose flour
2 tsp of baking powder
1/4 tsp of baking soda
1 tsp of salt
1 cup of blueberries
3/4 cup of corn kernels
3/4 cup of vanilla soy milk
1 tsp of apple cider vinegar
1/2 cup of maple syrup
1/2 cup of canola oil
Preheat the oven to 350 degrees, and lightly oil a standard muffin sheet. Combine cornmeal, flour, baking powder, baking soda, and salt in a large mixing bowl. Stir in blueberries and corn kernels.
In a liquid measuring cup, stir together the soy milk and apple cider vinegar. Let sit for up to 5 minutes to allow the soy milk to begin to separate (this is vegan buttermilk!). Then, mix in the maple syrup and canola oil. Stir the liquid ingredients into the dry ingredients. Be sure not to over-mix the batter.
Spoon the batter into the prepared muffin sheet, filling the muffin tins 3/4 of the way. Bake for 20-24 minutes. The muffins are done when slightly browned on the top and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes and then cool on a wire rack.