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Cornmeal, Blueberry Muffins

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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.

Print Recipe

Cornmeal, Blueberry Muffins

Cuisine: baking
Keyword: baking, blueberry, cornmeal, muffins

Ingredients

  • 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

Instructions

  • 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.
Enjoy!


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Reader Interactions

Comments

  1. WendyinKK says

    September 14, 2012 at 11:57 am

    Butter won’t make the muffins dense, don’t worry and just substitute with it. It’ll be fine.

    • Sharon says

      September 14, 2012 at 2:39 pm

      yeah, the next time if i make this again, will use butter.

  2. YC says

    September 14, 2012 at 4:01 pm

    hi, one touch of honey is equal to how many ml or tbsp?

    • Sharon says

      September 14, 2012 at 5:05 pm

      hi YC, it’s just like 1/2 a teaspoon, maybe even less because already got sugar and the blueberries.

  3. Baby Sumo says

    September 15, 2012 at 11:15 pm

    These muffins look really healthy. Dont think I’ve ever made muffins with cornmeal… maybe can try one of these days.

    • Sharon says

      September 17, 2012 at 4:44 pm

      hi yen, i used those organic cornmeal/ maize meal…it’s a bit gritty but still nice. I dun know if aywhere sells finer cornmeal.

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