These toothsome cornmeal blueberry muffins get most of their sweet from the berries and topping- make them full size or as mini muffins
Course Bread, Breakfast
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 20 minutesminutes
whisk or stand mixer
muffin tin liners
1cupliquidwhy so vague? because you could use any milk or milk substitute you want here, I prefer something with a bit of tang like european style yogurt or buttermilk but I’ve made variations with almond milk for my no dairy friends
2large eggsyolks in a large bowl, whites in the mixer or bowl to be whisked with 1 Tbsp of sugar
1/4cupextra virgin olive -again this could be a lighter oil or melted butter if that’s what you prefer/have on hand.
1tspvanilla(optional, see notes above)
1cupAll Purpose Flour
1cupcornmeal - a medium grind will give a more toothsome muffin, the fine grind something... finer.
1/4cupsugar(I used vanilla sugar)
1tspdiamond kosher salt
1 1/2cupsfresh or frozen blueberriesif frozen toss with 1 tsp all purpose flour before adding to the batter
1/2cup fresh or frozen blueberriesyou know the little ones
1/4cupAll Purpose Flour
1Tbspcold salted butter
preheat the oven to 400F and prepare the muffin tin (this will make 12 muffins)
put the egg whites and 1 tbsp sugar in the mixing bowl and whisk until peaks just begin to form
while that is whisking (unless, of course, you are whisking by hand) combine the remaining wet ingredients in a medium bowl and the all the dry ingredients except the blueberries in another large bowl
fold the wet ingredients into the dry until just combined but there can still be dry patches, you’ve got more folding to do
now add the blueberries and fold in once or twice to distribute
now add the egg whites, folding in as gently as possible until well combined
scoop batter into prepared muffin tins
using your fingers or a fork mix together all the topping ingredients except the blueberries- once you've got a crumble add in the blueberries and distribute the evenly over the tops of the muffins
bake on the middle rack 17-20 minutes or until a toothpick stabbed in the middle of one of the muffins comes out clean. This time can vary wildly depending on your oven_ I start checking after 15 minutes but have had the bake time go as long as 25 minutes.
best served warm from the oven but still darn tasty 12 hours later. I freeze whatever doesn’t get immediately consumed and reheat as needed.