Blueberry Cornmeal Muffins for Conference

We gathered as a family again this last weekend. Omelets, muffins, and a chance to be spiritually uplifted.

This year, I made a delicious spin on a blueberry muffin. I love the texture that cornmeal adds to baked goods. The fresh grated nutmeg gave them a wonderful warmth.

Blueberry-Cornmeal Muffins
from Williams- Sonoma Essentials of Baking

1 1/2 cups all-purpose flour
1/2 cup fine-grind cornmeal
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground nutmeg (freshly ground if possible. You can buy whole nutmeg in the spice aisle of most any supermarket. Grate it with a microplane zester)
2/3 cup firmly packed brown sugar
2 large eggs
1 cup whole milk
6 T unsalted butter, melted
1 cup fresh or frozen blueberries
2 T granulated sugar mixed with 1 tsp ground cinnamon

Position a rack in the middle of the oven, and preheat to 400 degrees F. Butter 12 standard muffin-pan cups or line them with paper liners.

In a bowl, stir together the flour, cornmeal, baking powder, baking soda, salt, nutmeg and brown sugar. Set aside.

In a large bowl, whisk the eggs until blended. Whisk in the milk and butter. Pour the egg mixture over the dry ingredients and stir with a rubber spatula just until moistened. Fold in the berries.

Spoon the batter into the prepared muffin cups, filling each cup about three-fourths full. Sprinkle the cinnamon sugar evenly over the tops. Bake until a toothpick inserted into the center of a muffin comes out clean, 15-18 minutes. Let cool in the pan on a wire rack for 2 minutes, then turn out onto the rack. Serve warm.


Joanne said...

I've never had a cornmeal-infused baked good that I didn't love! these sound great!

Cookie Sleuth said...

These and the recent surprise cookies look delicious!

Russell said...

Yum. Blueberry muffins are one of my all time favorite baked treats and yet I've never had it with cornmeal. This recipe looks scrumptious.