Blueberry-Cornmeal Muffins
Ready In: 1 hr
Serves: 12
Yields: 12 muffins
Ingredients
- 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
Topping
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Directions
- 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.
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