- Course: Snack
- Skill Level: Easy
- Cost: Moderate
- Favorited: 19 Times
Almost everyone’s first and favorite muffin is blueberry. Here are a few twists. Cornmeal adds its ever-pleasing gritty crunchiness, and what cornmeal-loving cook could resist blue cornmeal with blueberries? You can make these with frozen blues (unthawed), but I recommend fresh—to me, blueberry muffins are one of the best wait-for-the-season foods. Since they’re so very juicy, you might use muffin papers in the tins instead of oiling the tins. Your call (and cleanup).
Blue cornmeal is available at natural foods stores, or online.
- Vegetable oil cooking spray or muffin papers
- 1 2/3 cups unbleached white flour, divided
- 1/3 cup stone-ground blue cornmeal
- ½ teaspoon salt
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1/3 cup butter, at room temperature
- ½ cup sugar
- 1 egg
- ½ teaspoon pure vanilla extract
- ¼ teaspoon freshly grated nutmeg
- 1 cup low-fat milk, plain or vanilla soy milk, or a combination (see Note)
- 1 cup blueberries
- ½ cup chopped toasted walnuts (optional)
- Blueberry-Cream Cheese-Honey Butter (optional)
1. Preheat the oven to 425°F. Spray 18 standard-size or 12 large muffin-tin cups with oil, or line the cups with papers.
2. Stir together the flour, blue cornmeal, salt, baking powder, and baking soda into a large bowl. Set aside.
3. Cream together the butter and sugar in a small bowl, then beat in the egg, vanilla, and nutmeg.
4. Stir the creamed mixture into the dry mixture along with the milk, until not quite blended. Then add the blueberries and the walnuts, if using, with just a couple of strokes, so the mixture is just barely combined. Spoon into the prepared muffin cups.
5. Bake until the edges of the muffins are golden brown and the caps are rounded and also golden, 22 to 27 minutes. Let cool for just a few minutes, then remove from the cups. Serve warm (or rewarm before eating them) with Blueberry-Cream Cheese-Honey Butter, if you like
Variation: Blueberry-Walnut Streusel Muffins
Substitute brown sugar for white in the muffin batter; pass on the optional walnuts. Make the streusel topping: Cut together 2 tablespoons butter, 3 tablespoons brown sugar, 2 tablespoons unbleached white flour, and 1 tablespoon oatmeal until crumbly. Toss in 1/3 cup chopped toasted walnuts. Divide this mixture among the tops of the unbaked muffins. Bake as directed.
Why the suggestion of combining low-fat dairy milk and soy milk? Because soy milk has a genuinely rich, cream-like texture. Combine it with low-fat milk for dairy flavor with cream texture. The combination was the preference of my tasters.
© 2007, Crescent Dragonwagon
Note from Cookstr's Editors
Nutritional information is based on 18 servings, but does not include optional walnuts or Blueberry-Cream Cheese-Honey Butter.