Blueberry-Jalapeño Muffins
Makes about 16
  • 1½ cups plain yellow cornmeal
  • 1½ cups all-purpose flour
  • ½ cup sugar
  • ½ cup toasted pecans, chopped
  • 3 tablespoons finely chopped seeded jalapeño
  • pepper
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1½ cups whole buttermilk
  • ⅓ cup canola oil
  • 2 large eggs
  • 1½ cups small fresh blueberries
  • Blueberry Honey Butter (recipe follows)
  1. Preheat oven to 425°. Spray 16 muffin cups with baking spray with flour.
  2. In a large bowl, combine cornmeal, flour, sugar, pecans, jalapeño, baking powder, and salt. In a medium bowl, whisk together buttermilk, oil, and eggs. Make a well in center of cornmeal mixture; add buttermilk mixture, stirring just until moistened. Fold in blueberries. Spoon batter into prepared muffin cups, filling about three-fourths full.
  3. Bake until golden brown and a wooden pick inserted in center comes out clean, about 17 minutes. Let cool in pans for 10 minutes. Run a knife around edges of cups. Remove from pans, and let cool completely on wire racks. Serve with Blueberry Honey Butter.
Kitchen Tip: Thoroughly shake buttermilk before using.
Recipe by Southern Lady Magazine at