Remember the blueberry syrup I made for my macarons? Well, that landed me with a little bit of blueberry preserves, as well. Not being one to waste, I used them to make these fabulous muffins. The recipe was based on one I'd previously used, but instead I added the blueberry preserves to the batter, and finely chopped nectarines as well.
Blueberry Nectarine Muffins
(printable recipe)
Makes 15
250 ml all-purpose flour
250 ml cornmeal (or possibly polenta)
1 tbsp baking powder
1 tsp salt
110 g butter, melted
1 egg
3-4 tbsp honey
75 g sugar
180 ml milk
100 g blueberry preserves
3 nectarines, diced
Mix flour, cornmeal, baking powder and salt in a bowl. In another bowl, beat the egg with the butter, honey, sugar and milk. Mix in the blueberry preserves. Add this to the dry ingredients, and stir as little as possible to just combine the ingredients.
Fold in the nectarines. 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.
Recipe in Swedish:
Blåbär- och nektarinmuffins
3 comments:
Next time, Anne, add 1 teaspoon of baking soda & your muffins will be a little lighter, especially when you are using cornmeal.
I don't find that baking soda works so well without something acidic though. Maybe with buttermilk instead of the milk?
Anne-Great recipe! I love the combo of blueberries and nectarines, yummy. Also, I'm a huge fan of cornmeal in fruit muffins, I'll have to try this one out!
Post a Comment