May 4, 2011

Blueberry Cornmeal Muffins

Hmm, see a carbohydrate theme in the recipes lately? So yummy...Anyway, this is a great muffin. The texture of the cornmeal and the slight hint of orange really makes them a bit different from plain ol' blueberry muffins. This originally appeared in Family Fun magazine in the fall of '07.

Cornmeal Blueberry Muffins
makes approximately 1 dozen
  • 1 1/2 cups flour
  • 3/4 cup cornmeal
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon finely grated orange zest (I substituted orange extract since I didn't have zest)
  • 1 1/4 cups buttermilk
  • 2 eggs
  • 2 tablespoons canola oil
  • 1 1/2 cups fresh or frozen blueberries (If you use frozen, do not thaw before adding)
  • Preheat oven to 400°. Grease the bottoms only of 12 standard muffin cups.
  • In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, cinnamon, salt and orange zest. In a medium bowl, whisk the buttermilk, eggs and oil until well blended. Add the buttermilk mixture to the dry ingredients and stir just until batter is blended. Gently fold in blueberries.
  • Divide the batter among the prepared muffin cups. Bake muffins for 15 minutes or until tops are golden and a toothpick comes out clean. Let the muffins cool for 5 to 10 minutes on a wire rack before removing them.


Celtic Cat said...

LOL! I am going to get fat with all these great
things to make!

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