Blueberry Cornmeal Muffins
Adapted from Nigella Kitchen
I mean, seriously, with all the different blueberry muffin recipes floating around, how are you going to know which one to choose?
Well, the differentiating factor with this recipe is the cornmeal.
You have the grainy crunch of a lovely sweet corn muffin studded with blueberries that burst in the golden corny interior.
Whew, what a corny description.
But really, that is what sets this blueberry muffin apart and it’s a nice change up from the usual flour based batter. Nigella’s recipe is really simple, uses the most basic ingredients and takes practically no time to make.
I think these would also be really nice with raspberries, as they are more tart and the tartness against the sweet corn backdrop would be perfection.
Anyway, give these a go. There are only 29,687 more blueberry muffin recipes on the web for you to try. Get crackin’!
1 cup flour
3/4 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup sugar
1/2 cup vegetable oil
1/2 cup buttermilk
3/4 cup blueberries
Preheat oven to 400. Line a muffin pan with paper liners.
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and sugar.
In a measuring cup, measure out the buttermilk, top off with the oil, crack in the egg and whisk everything together.
Pour the wet ingredients into the dry ingredients and whisk till the batter just comes together. Fold in half of the blueberries.
Dollop the batter into the muffin cups. They should each be about two-thirds full.
Adorn the top of each muffin with the remaining blueberries, about 3-4 each.
Bake for 15-20 minutes or until the tops are a crunchy golden brown.
Makes 12 easy choices for breakfast.