Buttery corn muffins are packed with sweet blueberries, salty bacon and tangy gorgonzola cheese for a delicious and unexpected side dish!
One of my favorite things about the Holiday season is the element of surprise.
There is an air of excitement because you just never know what surprises the Holiday holds. It is truly the most wondrous time of the year.
Of course, surprises don’t just come once a year. They come in many unexpected ways. Just like these delicious savory Blueberry Bacon and Gorganzola Cheese Muffins. You may be skeptical with that flavor combination. Blueberries and bacon? I know it may sound unusual but there is something amazing about the sweet ripe blueberries combined with salty bacon and tangy gorgonzola cheese. These buttery muffins are loaded with flavor and absolutely perfect for any Holiday meal!
The base for these delicious muffins is a mixture of yellow cornmeal and gluten free flour. This makes for a perfectly light and fluffy muffin with a hint of heartiness from the cornmeal. If you have never had blueberries and corn together before it is an unbeatable combination!
Generally, blueberries are a Spring and Summer treat but luckily you can find frozen blueberries anytime of year. I made these with high bush frozen blueberries and they were perfectly plump and sweet. You’d never guess they were frozen! Blueberries are such a versatile food they can be used in sweet dishes as well as savory like these corn muffins. They provide a boost of healthy and excitement to any dish!
Instead of serving regular rolls or cornbread at your holiday dinner surprise your guests with these Blueberry Bacon Corn Muffins! You will be surprised what a big impact such a small change can have on a meal!
20 minCook Time
20 minTotal Time
- 3/4 cup yellow cornmeal
- 1/4 cup gluten free flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup sour cream
- 1 cup buttermilk
- 2 tablespoons butter, melted
- 1/2 cup cooked and chopped bacon
- 1/2 cup blueberries
- 1/3 cup gorgonzola
- Preheat oven to 350 degrees
- Spray a standard 12 count muffin tin with cooking spray and set aside.
- In a mixing bowl combine the cornmeal, flour, baking powder and stir well.
- Add the beaten egg, sour cream, buttermilk and melted butter until a thick batter forms.
- Lightly fold in the bacon, blueberries and cheese.
- Scoop the batter into the muffin tins and bake 20 minutes.
- Serve warm.
Thank you U.S. Highbush Blueberry Counsel for sponsoring this post!