Blueberry-Cornmeal Muffins

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6

The crunch of cornmeal is a lovely counterpoint to the juicy burst of blueberries in these tender muffins. If organic wild blueberries or huckleberries are available fresh or frozen, they make an excellent substitute for cultivated blueberries. These wild fruits are smaller and have thinner skins than cultivated varieties. To help prevent the berries from sinking to the bottom of the muffins, toss them with 1 Tbs. plain flour before folding them into the batter. If using frozen berries, add them without thawing, as they will release too much juice.

Ingredients

1 1/2 cups (180 g) plain flour
1/2 cup (110 g) fine-grind cornmeal
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. freshly grated nutmeg
2/3 cup (155 g) firmly packed light brown sugar
2 eggs
1 cup (250 ml) milk
90 g unsalted butter, melted
125 g fresh or frozen blueberries (about 1 cup)
2 Tbs. raw or turbinado sugar mixed with 1 tsp. ground cinnamon

Directions

Preheat the oven to 200°C. Butter 12 standard muffin cups or line them with paper cases.
In a bowl, stir together the plain flour, cornmeal, baking powder, baking soda, salt, nutmeg and brown sugar. Set aside.
To make the batter by hand, whisk the eggs in a large bowl until blended. Whisk in the milk and melted butter. Pour the egg mixture over the flour mixture and stir with a rubber spatula just until moistened. Fold in the blueberries.
To make the batter with an electric mixer, combine the eggs, milk and melted butter in a large bowl and beat on low speed until blended. Add the flour mixture and beat on low speed just until moistened. Fold in the blueberries.
Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Sprinkle the cinnamon sugar evenly over the tops. Bake until a skewer inserted into the centre comes out clean, 15–18 minutes.
Transfer the pan to a wire rack and cool for 2 minutes before removing the muffins. Serve warm. Muffins can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month. Makes 12 muffins.
Adapted from Williams-Sonoma Essentials of Baking, by Cathy Burgett, Elinor Klivans & Lou Seibert Pappas (Oxmoor House, 2003).

Blueberry-Cornmeal Muffins