Over the past few years, I have really come to appreciate cornmeal. Once upon a time, the only use I knew it could have was for polenta. While I don't dislike polenta, I would never go out of my way to eat it. However, ever since I was introduced to cornbread, I have made sure to always keep some cornmeal in my pantry. After all, you never know when you might have a cornbread emergency.
These corn muffins were born out of a cornbread recipe I used to swear by. The recipe is a good one, but I decided that the bread it produced was too sweet to accompany dinner so I started using a new recipe. This one was simply too cake-like to eat with a salad. Then, the other day, I found myself craving a sweet corn bread so I went back to my old recipe, made some changes, and baked up some corn muffins for breakfast. I don't doubt that these will be gracing our breakfast plates again at some point in the future.
Blueberry Corn Muffins
Yield: 12 muffins
Adapted from Food.com
1/2 cup cornmeal
1 1/2 cup flour
2/3 cup sugar
1 tbsp baking powder
1/2 tsp salt
3 tbsp canola oil
3 tbsp melted butter
2 eggs, beaten
1 1/3 cup milk
1/2 tbsp vanilla extract
3/4 cup blueberries
- Preheat oven to 350 degrees and line muffin tin with liners or grease the pan.
- In a bowl, whisk together dry ingredients.
- In a separate bowl, mix together oil, butter, eggs, milk, and vanilla.
- Pour wet ingredients into the bowl with the dry ingredients and stir to combine. Be careul not to overmix the dough.
- Stir in blueberries.
- Pour batter into muffin tins. They will look over-full; however, these muffins don't rise as much as many other recipes do, so they will be fine in terms of size.
- Bake for approximately 25 minutes or until a toothpick inserted through the center of a muffin comes out clean.
Calories: 201 per muffin