Berry Cornmeal Muffins

"Tasty breakfast muffin"
 
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photo by Lalaloula photo by Lalaloula
photo by Lalaloula
Ready In:
30mins
Ingredients:
12
Serves:
12
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ingredients

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directions

  • Preheat oven to 400 degrees F.
  • Butter muffin pan. Set aside.
  • In a large bowl combine the flour, cornmeal, sugar, baking powder, salt, and lemon zest. In a separate bowl combine 2 tablespoons of this mixture with the berries.
  • In a large measuring cup or bowl whisk together the egg, milk, oil, and vanilla extract.
  • With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined.
  • Gently stir in the berries.
  • Evenly fill the muffin cups with batter.
  • Sprinkle with the white sugar.
  • Place in the oven and bake until lightly browned and a toothpick inserted in the center of a muffin comes out clean, about 15 - 20 minutes.
  • Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

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Reviews

  1. This is a tasty muffin indeed. The blueberries go very well with the cornflour and vanilla flavour. The texture is slightly dense, but very nice (just like a cornbread should be). I like the sugar topping, it gives the muffins a nice crunch. It might be nice to try a cinnamon sugar version for autumn (leaving out the lemon). I reduced the sugar in the batter to 1/4 cup, which was plenty for me even though my berries were sour. Other than that made the recipe as stated and enjoyed it. I filled my muffin tins up to the top, so I guess you should easily get 14 muffin out of this making them the ordinary size. Thanks so much for sharing this tasty recipe with us, *Alia*!
     
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After several floods to my basement, I am starting to input all of the many many recipes that I've been collecting for years. I didn't realize just how many I had saved up... must make note to self.. step away from the cookbooks!
 
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