For my girls who love all muffins and for my son who can't eat any...Now that blueberries are in season, I'd thought I'd offer up a slight twist on your standard muffin - and that was making it a corn muffin. Cornmeal adds a lovely texture to the muffin and a different sort of sweetness. These are also made tangy with the addition of buttermilk. These are super fast and easy to whip up on a morning, and bake up quickly and taste great.
*Preparation hint - the night before sift all the dry ingredients together, and have it ready to go.
Blueberry Corn Muffins (from the Silver Palate Good Times Cookbook)
Makes 12
1 cup cornmeal
1 cup unbleached all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
6 tablespoons (3/4 stick) unsalted butter, melted
1 egg, slightly beaten
1 2/3 cup blueberries
1. Preheat oven to 400 F. Line 12 muffin cups with paper liners.
2. Sift the cornmeal, flour, sugar, baking powder, and salt into a mixing bowl. Make a well in the center and pour the buttermilk, butter, and egg into the well. Stir just until combined.
3. Fold in the blueberries just until combined.
4. Fill each lined cup two-thirds full with batter. Bake until firm and golden, 20-25 minutes.
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2 comments:
"*Preparation hint - the night before sift all the dry ingredients together, and have it ready to go."
That is such good advice! See, I need you to think of these things for me :)
These look great. I love cornbread, but I never thought to combine it with blueberries! What an awesome idea.
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