Blueberry-Cornmeal Muffins
Blueberry-Cornmeal Muffins is rated
out of
5 by
3.
Prep Time:
10 minutes
Cook Time:
15 minutes
Servings:
6
The crunch of cornmeal is a nice counterpoint to the juicy burst of blueberries in these tender muffins. If organic wild blueberries or huckleberries are available fresh or frozen in your market, they are a wonderful stand-in for cultivated blueberries. These wild fruits are smaller and have thinner skins than their domestic kin. To keep the berries from sinking to the bottom of the muffins, toss them in a sieve with 1 Tbs. flour before adding them to the batter. If using frozen berries, add them without thawing or they will exude a lot of juice.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup fine-grind cornmeal
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 tsp. freshly grated nutmeg
- 2/3 cup firmly packed light brown sugar
- 2 eggs
- 1 cup milk
- 6 Tbs. (3/4 stick) unsalted butter, melted
- 1 cup fresh or frozen blueberries
- 2 Tbs. granulated sugar mixed with 1 tsp.
ground cinnamon
Directions:
Preheat an oven to 400°F. Butter 12 standard muffin cups or line them with paper liners.
In a bowl, stir together the flour, cornmeal, baking powder, baking soda, salt, nutmeg and brown sugar. Set aside.
To make the batter by hand, in a large bowl, whisk the eggs until blended. Whisk in the milk and butter. Pour the egg mixture over the flour mixture and stir with a rubber spatula just until moistened. Fold in the blueberries.
To make the batter with an electric mixer, in a large bowl, combine the eggs, milk and butter and beat on low speed just until blended. Add the flour mixture to the egg mixture and beat on low speed just until moistened. Fold in the blueberries.
Spoon the batter into the prepared muffin cups, filling each one about three-fourths full. Sprinkle the cinnamon-sugar evenly over the tops. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes.
Transfer the pan to a wire rack and let cool for 2 minutes, then turn the muffins out onto the rack. Serve warm. Muffins can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month. Makes 12 muffins.
In a bowl, stir together the flour, cornmeal, baking powder, baking soda, salt, nutmeg and brown sugar. Set aside.
To make the batter by hand, in a large bowl, whisk the eggs until blended. Whisk in the milk and butter. Pour the egg mixture over the flour mixture and stir with a rubber spatula just until moistened. Fold in the blueberries.
To make the batter with an electric mixer, in a large bowl, combine the eggs, milk and butter and beat on low speed just until blended. Add the flour mixture to the egg mixture and beat on low speed just until moistened. Fold in the blueberries.
Spoon the batter into the prepared muffin cups, filling each one about three-fourths full. Sprinkle the cinnamon-sugar evenly over the tops. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes.
Transfer the pan to a wire rack and let cool for 2 minutes, then turn the muffins out onto the rack. Serve warm. Muffins can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month. Makes 12 muffins.
Adapted from
Williams-Sonoma,
Essentials of Baking,
by Cathy Burgett, Elinor Klivans & Lou Seibert Pappas
(Oxmoor House, 2003).
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Rated 4 out of
5
by
Midnight muffin maker from
Recipe worth trying
With blueberries that needed using and wanting something different, I tried this recipe I had seen before. After thinking I had a disaster on my hands because I had way too much batter for 12 "standard" muffins and the batter was a far more liquid consistency than most muffins, i just grabbed another pan for the extra, added the topping and baked as directed. After 16 minutes they were perfectly done. Once I impatiently waited for them to cool, I was totally surprised how good they tasted, the corn meal adding a good texture with minimal corn taste, and the nutmeg complimenting the blueberries. I had added extra sugar(3/4 cup instead of 2/3) since the muffins were described as not too sweet, but felt the extra was not needed. I might even try a bit less or not pack the brown sugar. I did use dark brown sugar, its richer flavor possibly gave a sweeter taste. I also used the more flavorful turbino sugar for the topping, if you have not tried turbino, give it a try for toppings. Oh, and I like more blueberries so I upped the amount of fresh berries. I will add this version to my rotation for blueberry muffins.
Date published: 2019-07-23
Rated 4 out of
5
by
WyoWindblown from
Good alternative Bluberry muffin
These muffins come out as sort af a standard blueberry muffin-cornbread hybrid. They aren't quite as sweet as I was expecting, but that ended up making them a nice foil for fresh fruit, rather than being overpoweringly sugary. I won't replace my favorite standard BB muffin recipe with this one, but we like having these occasionally when a less-sweet version is needed.
Date published: 2012-09-03
Rated 4 out of
5
by
Autumn23 from
Perfect Morning Snack
I made these muffins on a morning off. Easy to prepare and great taste. I added a little honey to the wet ingredients for a bit more sweetness
Date published: 2012-02-09