Blueberries add an unexpected jolt of fresh berry flavour to cornbread, making each bite that much more satisfying. By breaking out the muffin pan, you’ve got a bounty of preportioned cornbreads to make mealtime that much more of a breeze. Don’t forget to keep the soft butter handy. The cornbreads are best served warm—reheat them in the oven or microwave. If following a gluten-free diet, you can replace the whole wheat flour with an all-purpose gluten-free flour blend.
The blue jewels are a good source of vitamin K, a nutrient that may improve cognitive functions such as memory.
If you don’t have any buttermilk on hand, try this quick hack: stir 1 Tbsp (15 mL) lemon juice into 1 cup (250 mL) milk and let sit for 10 minutes.