Blue Corn-Blueberry Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep and Cook Time: 1 hour. Notes: Look for blue cornmeal at natural-foods stores such as Whole Foods Markets. Pearl sugar (available from King Arthur Flour, ) lends a pleasant crunch, but you can substitute 1 tbsp. granulated sugar if you like. Ingredients:
1 cup blue cornmeal |
1 cup all-purpose flour |
1/2 cup granulated sugar |
1/2 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 1/4 cups buttermilk |
2 large eggs, lightly beaten |
1/2 cup unsalted butter, melted and cooled |
1 cup fresh blueberries |
2 1/2 tablespoons pearl sugar (optional; see notes) |
Directions:
1. Preheat oven to 400ยบ and generously grease 12 muffin cups (1/2-cup capacity). Sift cornmeal, flour, granulated sugar, baking powder, baking soda, and salt into a medium bowl. In a separate bowl, whisk together buttermilk, eggs, and melted butter. Make a well in the center of the dry ingredients, pour liquid ingredients into well, and stir to combine. Fold in berries.
2. Fill each muffin cup 2/3 full with batter and sprinkle tops with pearl sugar if you like. Bake until golden on top, about 25 minutes. Transfer tin to a rack and let cool 10 minutes before removing muffins.
3. Note: Nutritional analysis is per muffin.
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