blue cheese buckwheat cornbread muffins
I’ve got nothing.
I mean really. I’ve been sitting here for the last 20 minutes trying to think of something to write, and I’ve got nothing. Nada. Zilch.
I thought about talking about the weather, as we do, but I figured we’re better friends than to have that kind of vapid conversation. I thought about talking about how I’ve decided I have the soul of both a 12-year-old and a 90-year-old, because I love coloring (true story, I have a coloring book and it is AWESOME) and going to bed at 9 p.m. (I also recently complained along with my parents about “the state of this generation” (I had some lovely things to say about it, too) and couldn’t believe how crotchety I had become in that moment. Oy).
I also thought about talking about these muffins, how they’re equally sweet and savory, with bits of blue cheese and sliced scallion scattered throughout and a unique texture and flavor imparted by the buckwheat. That’s probably my best topic because it’s food (duh), but now I’m distracted because these muffins are so dang good and I need to go eat one now (see above, 12-year-old).
In any case, it’s a good thing I’m going on vacation next week so I can relax, recharge and eat food — the only things I’m interested in doing when on vacation, really. We’re going to San Francisco, too, so I’m extra excited about the food part.
While I’m gone, I’m having a few of my lovely bloggy friends take over the conversation with some guest posts — and I suggest you start drooling now, because there is some GOOD. STUFF. coming your way.
As for me? I’ll be eating my way through San Fran, hopefully catching some of the sun that has been so elusive in these parts (had to talk about the weather, sheesh!) and going to bed in a nice, fluffy hotel bed by 9 p.m.
OK, OK — 10 p.m. It is vacation, after all.
(P.S. If you have any recommendations on what to do/where to eat in San Francisco, do share please!)
Blue Cheese Buckwheat Cornbread Muffins
Adapted from Hodgson Mill
Yields: 12 muffins
1 cup buckwheat flour
1/2 cup cornmeal
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
1/4 cup (1/2 stick) butter, melted
1 cup crumbled blue cheese
2 scallions, thinly sliced
Heat oven to 400 degrees F (375 degrees F if using a dark or nonstick tin). Line a 12-cup muffin tin with paper liners or lightly grease cups.
In a large bowl, whisk together buckwheat flour, cornmeal, sugar, baking powder and salt. In a separate medium bowl, whisk together milk, butter and eggs.
Pour wet ingredients into dry ingredients; stir until just combined. Fold in blue cheese and sliced scallions.
Divide batter among prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Transfer to a cooling rack to cool slightly.
Blue cheese is my very favorite, so I am freaking over these! I LOVE this recipe. I really do! Thank you!
Have such an amazing time in San Fran! And I’m all over these muffins: buckwheat and blue cheese? Genius combo!
Love blue cheese, love buckwheat, love cornbread – making these for sure! And I have everything on hand already, woohoo!
Have the best time in San Fran, love! Have fun, eat some great food, and don’t feel guilty at all about getting into that comfy bed at 9! 🙂
Blue cheese muffins? Oh I have to try this since I am addicted to the stuff *often my downfall*
I love how blue cheese can be savoury or sweet. I might try giving this muffin a go but make it sweet.
Tieghan — Yay for fellow blue cheese lovers! Thanks, darlin’!
Erin — Thanks, lady! I’m pretty excited to get out of the Midwest for a bit 🙂
Marie — Yay for having everything on hand! Love it when that happens.
And haha, thanks! I’m totally going to own that 9 p.m. bedtime, especially if a comfy hotel bed is involved 🙂
Belinda — These totally fit the sweet/savory bill (which is MY downfall :)). Let me know if you make a sweeter version — would love to try it out myself!
These look absolutely delicious! 🙂
I love San Francisco. The food is amazing. I highly recommend going to Blue Bottle coffee. The iced coffee will change your life. It’s in the Ferry Building. Can’t be missed.
You’re going to SF?! So fun! Be sure to visit Kara’s Cupcakes and Tacolicious :). And don’t miss the Ferry Building Farmers Market!
Love these muffins, perfect for when I’m craving savory carbs (um, always!).
Kelly — Thanks, dear! 🙂
Gina — Ooh, I like the sound of coffee! Will add that to the list 🙂 Thanks so much!
Laura — You had me at cupcakes and tacos. 🙂 Adding those to the to-dos, for sure! Thanks, girl!
My brother lives in San Fran.. I love it there. Can I hide in your suitcase? These muffins sound quite tasty my dear!
Oh and YES to tacolicious, you must go there. 🙂 Enjoy your vacay!!
Erika — Haha, I wish but I’m a notorious overpacker so there might not be room! 😉 And I am definitely making this Tacolicious place happen — it sounds amazing. Thanks, darlin’!
Blue cheese? Buckwheat? CORNBREAD?!?! Who. are. you? Vixen.
Clearly I’ve lost the ability to communicate in real sentences. PS: Tomorrow’s post on my site? SHOCKINGLY similar beginning to this one. Creepy brain waves, darlin’.
Ahh writer’s block…hate when that happens! Enjoy your vacation – can’t wait to hear of all the yummy food you eat and fun things you do!
Stephie — Dude, I know the feeling (about not being able to communicate) (also, sorry I just called you dude). High five for creepy brain waves! Yeah I dunno. 🙂
Taylor — Thanks, dear! Hoping I can get rid of this dang writer’s block while I’m out there. 🙂
Hi, Just found your webstite–love your recipes!
The Buena Vista Restaurant near Fisherman’s Wharf does a great traditional breakfast, plus (you’re on vacation, after all), they have the BEST Irish Coffee and the bartender does one of those make 8 at a time things so he’s fun to watch! Unique ambiance! Enjoy that great city!!
Barbara — Welcome! Thanks so much for stopping by 🙂 And thanks, also, for the recommendation! We’re definitely making a trip to Fisherman’s Wharf so we’ll have to add that restaurant to the list!
These are awesome, Stephanie! Love the flavors, and I would love to serve these with a big soup or chili.
I hate when I can’t think of anything to write about, way more difficult than taking pictures lol! I’ve never had buckwheat but love blue cheese. I’m jealous..I love SF. You must visit the Buena Vista and sample a true Irish Coffee, enjoy the view of the bridge. If you rent a car drive further up the coast and take in the little towns and wine tasting places. The city is really cool but explore around it too 🙂 Tons of good eats, Tartine, Wayfarer Tavern…
Yuuuuuuumy; savory muffins! Excellent recipe; and your pictures are gorgeous; well done!
Georgia — I happen to know firsthand that they taste fantastic with a bowl of chili. 🙂 Thanks, friend!
Gerry — Irish coffee, wine tasting, a coastline… you’re making me even more pumped to go to SF! 🙂 Thanks!
Daniel — Thank you so much!
Sometimes I have writer’s blocks, too. I try to incorporate a bit of humor into most of my posts but sometimes I just can’t think of anything funny or witty to say so I do what’s easiest for me, I just talk about food the whole time haha.
But regardless of how much you wrote about them, these muffins sound incredible. A savory cornbread and buckwheat muffin with blue cheese and scallions? I am SO there.
Eva — I so know what you mean. Food is definitely my go-to topic of conversation when all else fails 🙂 Thanks, dear!
Writer’s block is the WORST, isn’t it?! I swear I have it at least once a week. But these muffins kind of speak for htemselves. I’m majorly in love.
Have fun in SF! Make sure you get some Bi-Rite ice cream. Seriously. Best. Ever.
Joanne — Ugh, so the worst! Good thing I have muffins to do the talking for me. 😉 And YES, I have been wanting to try Bi-Rite! Definitely on the list. Thanks, love!
I am seriously dying to get to San Fran! Lucky girl, you!!! I hope you have an amazing time – and um, these muffins!? Looooove.
Ashley — I’ve only been once before but I’m so excited to go back. You should definitely make it out there sometime; you’d love it! Thanks, doll!
your photos speak for themselves…wow muffins look so good…have a wonderful vacation!
Angela — Thank you so much, dear!
Pingback: Buckwheat Muffins | Buckwheat for your health
Whoa, these combine two of my faves! Corn bread and blue cheese. YUM. I’m popping over to San Francisco in October! SO excited.
These sound great! I love my Castello blue cheese, and I love baking, but I never thought to put the two together! Somehow I feel like I already know what these taste like from the name and I think the buckwheat will give it a great, earthy flavor.
Going to try these soon, as soon as I get some blue cheese crumbles. Might end up putting jalapenos in them if my mom has her way. Will let you know if I do and how they turn out.
Kathy — Ooo, love the addition of jalapenos! Let me know if you make them!
These were totally fantastic! I love all the ingredients separately but was a liiiittle unsure of them together. Nope, the cornmeal, buckwheat, cheese, onion… Plus tiny bit of sweetness is amazing. Thanks for this!
Pingback: Sweet Potato, Black Bean and Corn Salad Recipe | Vintage Mixer
I made these yesterday, pretty much exactly as written, and they were lovely. Fluffy, corn-y, earthy, and a hefty amount of cheese. Super satisfying.
It’s hard to get proper cornmeal where I live (Australia), so I used P.A.N wholegrain cornmeal – P.A.N is pretty much the only brand you’ll find even in the fancy grocers here! I was worried since P.A.N is pre-cooked that it would make the muffins stodgy, but it was no issue and I think the wholegrain cornmeal really gave them an extra earthy kick that I really like. Just an FYI, these muffins handled an addition of roasted capsicum and some grated carrot without getting soggy/taking extra to cook, so they’d probably handle any mix-in you could think of TBH.
If you’re worried about your gluten free baked good being brick-like (in flavour AND texture), worry less and make these muffins 🙂