Cheddar-Jalapeno Blueberry Corn Muffins

2.5 cups fine white cornmeal

½ cup soft low-gluten all purpose flour

1.5 teaspoons kosher salt

1.5 tablespoons of baking powder

½ teaspoon baking soda

5 tablespoons cold butter, chopped fine

2.5 cups whole milk

2 eggs

1 cup blueberries

2 large jalapenos

6 ounces of aged cheddar (I used an 11 year old Wisconsin cheddar this time)

Combine the dry ingredients and mix, then work the butter into the dry ingredients until the texture is mealy (sound familiar?)

Beat the eggs into the milk, and pour slowly into the dry ingredients while mixing until the batter is smooth.  It should have a consistency like thick pancake batter – pourable but not soupy.

Grate the cheddar cheese.

Put the jalapenos in the microwave for 45 seconds.  I will note in passing that a fresh jalapeno is a pressurized vessel, and that it may pop.  Split them in half and get most of the seeds out, but don’t worry about getting all of them and try to leave some membrane.

Add the grated cheddar cheese, the chopped jalapenos, and the blueberries to the batter and stir until blended in well.

Ladle into greased muffin tins and pop into a pre-heated 425 degree oven.  Cook for 20-25 minutes or until golden-brown.  They should look brownish and crusty on the outside, and will probably be somewhat violet on the inside.

Split in half and serve with room temperature butter or cream cheese.

Lots of folks make cheddar-jalapeno corn muffins, and blueberry muffins are one of the basic particles in the big bang.  Some folks even make blueberry corn muffins, but I’ve never seen anyone else make cheddar-jalapeno blueberry corn muffins, which is odd to me because it has always seemed like a natural combination.  It came to me one day while I was thinking about muffins (“Oh do you know the muffin man….”), and I loved them.  Sometimes I wonder how many people sit around and think about muffins.   I hope you love them as well.  The habanero version of this is even better, but too hot for most folks.

If you really can’t tolerate the mild heat of a jalapeno, make Pimento Cheese Blueberry Corn Muffins instead, by substituting a jar of red pimentos, drained and dried on a paper towel.  They’ll be colorful and tasty, but really this is a horse of a different color (“…that certain air of savoir faire, in the merry old land of Oz…”).


These muffins demonstrate another of my experiments.  The top 3 were baked in a shiny metal muffin pan, and were cooked a few more minutes than the ones below them, which were cooked in a dark metal muffin pan.  Both are “done”, but the difference in color and texture is significant, and I’m already making plans to only use shiny metal muffin pans in the future.

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2 Responses to “Cheddar-Jalapeno Blueberry Corn Muffins”

  1. kitsapFG Says:

    What an interesting combination – I would not have thought of that myself … probably in part because I actually do not think about muffins all that much. 😉 However, you have my curiousity piqued about how these must taste.

  2. Amy Hager Says:

    Any suggestion for a wine pairing to go with these? It sounds like a fun snack.

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