I will confess that I am not those bakers who can come up with recipes from thin air because I’m not that experienced enough to know how much goes into something. If I do that I’d probably bake a DISASTER cake or something. So to give myself more practise, I’m still coveting recipes from other masters till I’m confident enough to one day come up with an original recipe.
I saw this recipe for blueberry cornmeal muffins and was immediately drawn because I’m always trying to find different ways to use up my cornmeal. I was drawn but at the same time, cautious because cornmeal and blueberries? Would they go together? I imagined the taste might be like how you scatter fruits on top of pancakes.
I must say, they looked gorgeous coming out of the oven, then again…bake any muffins and they always look nice fresh from the oven. Appearance-wise, it looks like plain blueberry muffins.
At first bite, I was a bit confused….or maybe my palate needed time to adjust. What I meant was that I felt the cornmeal cake was one entity while the blueberries was another. It didn’t felt like it gelled together at first bite. I added a touch of honey to the mix because I thought that would be the glue and combine both together.
As for the second bite, it made more sense and tasted better. I didn’t even mind that it was rather gritty because of the type of cornmeal I was using. The blueberries added just the right amount of fruity sweetness, any sweeter and I think it would taste unpleasant.
My only comment is that, I would probably use melted butter next time instead of oil but would reduce the amount for fear it might make the muffins too dense.
Cornmeal, Blueberry Muffins
- 1 cup all-purpose flour
- 3/4 cup cornmeal
- 1/2 teaspoon baking soda
- 2 teaspoon baking powder
- pinch of salt
- 3/4 cup sugar
- 1/2 cup oil
- 1/4 cup plain yoghurt
- 1/4 cup milk
- 1 egg
- A touch of honey
- 1 cup blueberries
- Pre-heat oven to 180C and prep your muffin tray with cups.
- Mix all the dry ingredients together; flour, cornmeal, baking soda, baking powder, salt.
- Mix the wet ingredients; sugar, oil, yoghurt, milk, egg and honey. Whisk till the sugar dissolves but not too fastidious.
- Combine the wet and dry, fold until just mixed but not too much or it'll be tough.
- Fold in blueberries.
- Spoon the batter into the muffin cups.
- Bake for 30 mins or less till the tops are browned and the toothpick comes out clean when inserted into the cake.
- Cool on a rack before eating.