cranberry corn muffin stacked

I’m often in disbelief at how quickly time flies. Would you believe this week marks the second anniversary of this blog? Never in a million years would I have predicted that I’d be writing a second anniversary post. All I can say is thank you. Thank you for stopping by to visit. Thank you for your friendship and for your support.
In honor of you and the blog I wanted to bake something delicious and quintessentially New England. This is one of those recipes that’s great for any skill level in baking and I know you’ll love the results. Perfect for fall too – yellow cranberry and blue cherry corn muffins.
cranberry corn muffin buttered
cranberry corn muffin halved
Because I believe in using the freshest ingredients possible, I headed down to Kenyon’s Grist Mill in West Kingston, Rhode Island. Kenyon’s has been grinding cornmeal on this site since 1696. The owners source their corn from as many local farms as possible and will not use, or source grain with any additives, pesticides or preservatives. That works for me.
I was amazed at the wonderful selections of stone ground cornmeal available and immediately began imagining a Thanksgiving polenta and fresh corn muffins. I chose the yellow and blue corn meal…so beautiful in color, texture and aroma.
grist mill collage 2
river view
grist mill collage
corn meal in bowl
peter pots
pottery falls
While I was in the area I also stopped by to visit Peter Pots Pottery and was I glad I did. The shop itself is an incredibly rustic 18th century structure surrounded by trees and cascading waterfalls. The store itself houses a mixture of antiques and handmade pottery. The owner told me he’s been handcrafting pottery for 65 years. Now that’s an artisan. I bought the bowl pictured above and a few more items to give as gifts this holiday season. The items are beautifully crafted and I fell in love with the spruce green color.
Once I got home I settled in to make the corn muffins and thought I’d also try a blue corn muffin with cherry jam too. Talk about sensational. You simply have to try them.
blue corn muffin with jam
grist mill wall
grist mill wheel
cherry jam and corn muffin
Yellow Cranberry and Blue Cherry Corn Muffins
207 g flour (1 1/2 c)
105 g sugar (1/2 c)
55 g cornmeal (1/2 c)
15 g baking powder (1 tbs)
3 g salt (1/2 tsp)
115 g butter, unsalted (8 tbs)
1 egg
60 ml milk (3/4 c)
Options: see below
Mix the dry ingredients together in the bowl of a stand mixer fitted with paddle attachment. In a separate bowl, mix the wet ingredients together. Pour the wet ingredients into the dry ingredients and mix until blended. It’s okay if the batter is a bit lumpy.
Bake at 350 (177 degrees Celsius) for about 20 minutes or until an inserted toothpick comes out clean. You may need to bake the recipe a bit longer if your muffin cups are large.


For cranberry muffins: Use yellow cornmeal and add approximately 100 g (1-1 1/2 c) clean fresh cranberries to the batter.
For blue cherry corn muffins: Use blue cornmeal. Once the muffins have cooled cut a small circle out of the top of the muffin and fill with cherry jam.
Note: Cup measures are approximations and are provided for convenience.
Bon Appetit!
Fresh New England

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  1. Thank you for sharing these lovely images and baking something so delicious. I truly believe in local, seasonal ingredients, too. We don’t have cranberries in Italy but we have good cornmeal and I will try your recipe anyway, maybe with red currants.

  2. Wow El. These are gorgeous. I’ve been looking for a tasty cornbread recipe for the holidays this year. Thanks also for introducing me to the cornmeal. I’ll have to give it a try. Have you tried the red? Happy Anniversary to you. I’m looking forward to another year of your posts!

  3. I’m not sure which is better, your images or those muffins! I always struggle with my corn muffins being dry but I imagine that’s not unusual.
    Love the fall views as well as that little pottery shop. Congratulations on your 2 year anniversary! Your enthusiasm shows : )


  4. Thanks for the comments everyone.

    Stacey- I haven’t tried the red but both the blue and yellow are amazing.

    Sharon- you’ll love these. They’re not dry at all but very moist and tasty.

  5. Happy Anniversary to your blog, El! Time does certainly fly. I would love to try the Yellow Cranberry version.

    Beautiful photos of the mill, the pottery store and the surrounding areas! I’m sure they look quite different today after the crazy, October snowstorm in the east.

  6. Well congratulations!!!

    I am getting on 2 years too. What started as a little hobby developed into an obsession that has been enormously fun and rewarding.

    You should be so proud of yourself. Your blog is exceptional in its quality of writing and photography… KUDOS!

    Nummy recipe… love the little muffin cups!

  7. Happy Anniversary! Time sure flies when you are having a good time.
    Thanks for producing such an inspiring blog and showing this California girl just how beautiful New England is.

  8. Congratulations, dear El! How glad I am you’ve continued to blog these past two years. Your photos and writing never fail to delight and inspire me, making me feel so cozy and homey, loving the simple things of life. πŸ™‚

  9. Congratulations El on the two years! That’s such an accomplishment!
    I love coming to this space of yours and seeing all the wonderfully sweet creations you so generously share with us.
    Here’s to many more years of blogging!

  10. Happy 2nd anniversary El! This post makes me want to visit Kenyon’s Grist Mill! How neat that the tradition of grinding corn meal is preserved here. I can only imagine how wonderful your house must have smelled when the muffins were baking.

  11. Oh, how I miss fresh cranberries around this time of year – even though we’re in the opposite season, Thanksgiving time always reminds me of my mom’s fresh cranberry relish.

    Happy 2nd anniversary! I’ve actually just found your blog and am so happy I did. Loving what I’ve seen so far, going to have a look around…

  12. Lovely photos and these muffins look super delicious. I have not done corn muffins before but will certainly give them a try especially if I know they will turn out like yours.

  13. El, thanks for welcoming me back into New England after a week away – this is the perfect way to slip back into everyday life here:)

    And thank you also for introducing me to the scenic aspect of Rhode Island. I’ve never spent any time off the freeway, or outside of Providence, and thus have no clue as to the treasures that the state holds. But now I have a small glimmer of what lays in store for me, should I visit. Delicious cornmeal – one of my favorite things to bake with!

  14. Who ever thought of calling a cherry a blue cherry? It just changes everything. Your photos are so quiet and calm and reassuring. I love that. And the recipe looks nutritious, actually. Maybe it is the little cup they are in? … or the environment?
    I read this while in Rome and thought I had commented, but see I did not – so want you to know I had a little sigh and reprieve from the bustle of that big city a week ago here, on your site.Love that!

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