Friday, February 20, 2009
The best ever: Blueberry Cornmeal Muffins
Let me start by saying I don't like muffins much. I like making them, because they're quick, easy, and everyone else loves them. I just don't, generally, like eating them.
Generally. There are exceptions. And these ones? They are great. Absolutely brilliant, in fact. I found them via Debbie at Words To Eat By and followed the recipe fairly closely. I'll make many variations in the future though - blueberry are great, but so would chocolate chips, raspberries, bananas & walnuts or apple/cinnamon be. I plan on making them all. What makes these so special then? Definitely the combination of cornmeal and flour - the cornmeal makes them crunchy and golden, and the flour keeps them fluffy. Perfection!
And I'm very grateful that I have a fair amount of cornmeal stored away - because it's not sold in Sweden. You can use polenta instead, as finely ground as possible. And although I haven't tried it myself, you could soak the polenta in some of the milk beforehand, to make it softer and less crunchy. But you'll have to experiment on your own...
Blueberry Cornmeal Muffins
250 ml all-purpose flour
250 ml cornmeal
1 tbsp baking powder
1 tsp salt
110 g butter, melted
3-4 tbsp honey
75 g sugar
180 ml milk
200 g frozen (or fresh) blueberries
Mix flour, cornmeal, baking powder and salt in a bowl. In another bowl, beat the egg with the butter, honey, sugar and milk. Add this to the dry ingredients, and stir as little as possible to just combine the ingredients. Fold in the blueberries. Divide into normal-sized muffin cups, and bake at 200°C for 15-18 minutes. They should look golden, and feel springy to the touch. If you insert a toothpick into the middle of one, it should come out mostly clean. Cool on a rack, and enjoy!
Recipe in Swedish:
Blåbärsmuffins med majsgryn