This is one of Dave's favourite muffins so I try and make them often. This can be made into basic Cornmeal Muffins by just omitting the blueberries. Still quite delicious! Just the right sweetness and moisture. Some cornmeal muffins can be so dry. Not these! Give them a try and let me know in the comments if you do. Enjoy!
Makes 12 large or 16 medium muffins.
Preheat oven to 400F
Ingredients:
1 cup All-purpose flour
1 cup Yellow Cornmeal
1/2 cup Sugar (I only use 1/4 cup)
1 teaspoon Salt
4 teaspoons Baking Powder
1 cup Milk (I use 2% Lactose-free)
1/4 cup Vegetable oil
2 large eggs
1 cup fresh or frozen (not thawed) Blueberries
Directions:
In a large bowl, sift dry ingredients together and set aside. In a smaller bowl, mix wet ingredients. Pour the wet into the dry and blend until just mixed, with no dry spots. Don't over-mix. Fold in the blueberries.
Spray or fill muffin tins with paper liners (I use parchment paper cups) and, using an ice cream scoop, divide batter evenly into the muffin tins. A level scoop measure will make 16 muffins.
Bake at 400F for 15-17 mins, checking after 15 minutes so as not to overcook. If the muffins bounce back when you press them in the middle, they're done.
Enjoy!
1/2 cup Sugar (I only use 1/4 cup)
1 teaspoon Salt
4 teaspoons Baking Powder
1 cup Milk (I use 2% Lactose-free)
1/4 cup Vegetable oil
2 large eggs
1 cup fresh or frozen (not thawed) Blueberries
Directions:
In a large bowl, sift dry ingredients together and set aside. In a smaller bowl, mix wet ingredients. Pour the wet into the dry and blend until just mixed, with no dry spots. Don't over-mix. Fold in the blueberries.
Spray or fill muffin tins with paper liners (I use parchment paper cups) and, using an ice cream scoop, divide batter evenly into the muffin tins. A level scoop measure will make 16 muffins.
Bake at 400F for 15-17 mins, checking after 15 minutes so as not to overcook. If the muffins bounce back when you press them in the middle, they're done.
Enjoy!
No comments:
Post a Comment