Prep 15 mins
Cook 45 mins
From a Williams-Sonoma cookbook. These muffins have a coarse like texture to them due to the cornmeal. You can use either fresh or frozen blueberries. You can also find finely ground cornmeal in the Hispanic isle in your local supermarket (such as Goya)
- 6 tablespoons unsalted butter, melted
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup fine ground cornmeal
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon nutmeg
- 2⁄3 cup firmly packed light brown sugar
- 2 large eggs
- 1 cup whole milk
- 1 cup blueberries
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- Preheat oven to 350°F Spray or line 12 standard muffin pan.
- In a bowl, stir together flour, cornmeal, baking powder, baking soda, salt, nutmeg and brown sugar. Set aside.
- By hand or mixer: In a large bowl, whisk the eggs until blended. Whisk the milk and butter. Add the dry ingredients and stir with a rubber spatula just until moistened. Do not overmix. Fold in berries.
- Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Combine the topping ingredients and sprinkle the cinnamon mixture evenly over the tops. Bake until a toothpick inserted into the center comes out clean, 15-20 minutes. Transfer to wire rack and let cool in pan for 2 minutes, then turn out onto the rack. Stir in airtight container at room temperature for 2 days.