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Blueberry Buttermilk Cornbread

Blueberry Buttermilk Cornbread

Recipe by Jen Bates for Wyman’s


  • 1 stick of butter
  • ¾ cup (105g) white flour
  • ¼ cup (35g) whole wheat flour
  • 1 cup (142g) cornmeal
  • 2 tspn baking powder
  • ¼ tspn baking soda
  • ¾ tspn salt
  • 2 tbsp honey
  • 2 eggs
  • ¾ cup (200g) buttermilk
  • ¾ cup (100g) Wyman's Frozen Wild Blueberries


Preheat oven to 350°F. Grease a 12 count muffin tin.

In a medium skillet over medium-low heat melt the butter gently stirring. It will start to sputter and foam, and then will quickly brown when the foaming subsides. Remove pan from heat and allow to cool for 10 minutes.

Whisk the white flour, wheat flour, cornmeal, baking powder, baking soda and salt in a medium bowl.

In a large measuring cup or small bowl combine the honey, eggs, and buttermilk. Drizzle in the cooled butter, whisking the whole time. Fold the wet ingredients into the dry until just combined.

Place 1 tbsp of batter into each muffin. Fold frozen berries into remaining batter and then distribute between muffins to bring each to ¾ full (this process ensures berries stay near the top and don’t sink to the bottom).

Cook in the 350°F oven for 17-20 minutes, rotating halfway through. Remove when a test pick comes out clean. Allow to cool for 10 minutes. Best enjoyed warm but can be frozen up to 1 month.