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Blueberry-Apricot Corn Muffins
Ingredients
| * | 2 large eggs |
| * | 1 1/2 cups buttermilk |
| * | 1 1/2 cups yellow cornmeal |
| * | 1/2 cup flour |
| * | 2 tbls. superfine sugar |
| * | 2 tsp. baking powder |
| * | 1 tsp. salt |
| * | 1/2 tsp. baking soda |
| * | 4 tbls. butter, melted and cooled |
| * | 1 pint fresh blueberries |
| * | 4 tbls. apricot preserves or jam |
Instructions
| 1 | Preheat oven to 450 degrees. Line 12 muffin cups with foil liners. |
| 2 | In a small bowl, whisk the eggs until foamy. Whisk in buttermilk. |
| 3 | Separately, sift together the cornmeal, flour, sugar, baking powder, salt and baking soda in a large bowl. Make a well in the center of the mixture. |
| 4 | Whisk the cooled butter into the egg mixture. Pour into the well of the dry ingredients and mix together until combined and batter becomes lumpy. Add blueberries and combine. |
| 5 | Spoon the batter into foil-lined cups, filling them each almost halfway. Spoon a dollop of apricot preserves on top and spread to cover. Spoon more batter on top so that the cups are almost filled. |
| 6 | Bake 18-20 minutes or until the tops are brown and the centers have set. Remove to a rack to cool before serving. |
Notes
- You can use other fresh berries, such as raspberries or cranberries in place of the blueberries and use another flavor of preserves or jam.