If you just need six muffins--some for tonight and breakfast tomorrow--this recipe is for you. Blueberry Cornmeal Muffins are sweet but not very. They are muffins, after all, not cupcakes. What they are is filled with juicy blueberries. I use frozen berries, which are readily available and less expensive, generally, than fresh berries. The recipe takes minutes to mix up, doesn't require weird or expensive ingredients, and the muffins bake in about 25 minutes. A small batch of warm, blueberry filled corn muffins will round out your dinner or provide a nice snack with your coffee or tea. Enjoy!
Blueberry Cornmeal Muffins -- Makes 6 Muffins
2 tablespoons of canola oil
1 large egg
1/4 cup of sugar
1/2 teaspoon of vanilla
1/4 cup of buttermilk (or use yogurt)
1/2 cup of flour
1 teaspoon of baking powder
1/8 teaspoon of salt
1/2 cup of cornmeal
3/4 cup of frozen blueberries, unthawed
Sugar to sprinkle, optional
Preheat the oven to 375 degrees. In a medium bowl or measure, whisk together well the oil, egg, sugar, vanilla, and buttermilk. Stir in the flour, baking powder, salt, and cornmeal until just mixed. Fold in the blueberries. Spritz a 6-well muffin tin with non-stick cooking spray or line the wells with cupcake liners and spritz the liners with the cooking spray. Divide the batter among the muffin wells. Sprinkle the top of the muffin batter with a little sugar, if you like. Bake the muffins for 25-30 minutes or until lightly browned and a pick inserted in the center of a muffin comes out with no wet batter attached. Let the muffins cool in their pan for about 10 minutes before removing them.
