Wild Blueberry Cornbread Muffins
These toothsome cornmeal blueberry muffins get most of their sweet from the berries and topping- make them full size or as mini muffins
Servings 12 muffins
Equipment
- whisk or stand mixer
- muffin tin
- muffin tin liners
Ingredients
Liquids
- 1 cup liquid why 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
- 2 large eggs yolks in a large bowl, whites in the mixer or bowl to be whisked with 1 Tbsp of sugar
- 1/4 cup extra virgin olive -again this could be a lighter oil or melted butter if that’s what you prefer/have on hand.
- 1 tsp vanilla (optional, see notes above)
dry ingredients
- 1 cup All Purpose Flour
- 1 cup cornmeal - a medium grind will give a more toothsome muffin, the fine grind something... finer.
- 1/4 cup sugar (I used vanilla sugar)
- 1 Tbsp baking powder
- 1 tsp diamond kosher salt
- 1 1/2 cups fresh or frozen blueberries if frozen toss with 1 tsp all purpose flour before adding to the batter
topping
- 1/2 cup fresh or frozen blueberries you know the little ones
- 1/4 cup All Purpose Flour
- 1 Tbsp brown sugar
- 1 Tbsp cold salted butter
Instructions
- 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.
Notes
This makes 12 full size or 24 mini muffins