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5 from 2 votes

Boyfriend's Blueberry Cornmeal Muffins

Buttermilk Blueberry Cornmeal Muffins: light, fluffy, and loaded with blueberries.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 9 muffins
Author: Rob @ Passionate Baker

Ingredients

  • 70 g salted butter
  • 100 g granulated
  • zest of 1/2 lemon
  • 1/2 cup buttermilk, at room temp
  • 1 egg, at room temp
  • 1 1/2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 190 g plain flour
  • 80 g cornflour
  • 180 g blueberries, frozen or fresh
  • 9 tsp demerara sugar

Instructions

  • Preheat the oven to 190°C. Line a muffin tin with 9 muffin cups; set aside.
  • Place the butter into a large heatproof bowl, and melt in the microwave. Whisk lightly.
  • Sieve the granulated sugar directly into the melted butter and use a whisk to combine.
  • Grate the lemon zest straight into the mixture. Whisk together.
  • Pour the buttermilk into the bowl; whisk to combine.
  • Crack the egg into the bowl - pray no shell goes in - and whisk well to combine.
  • Sieve the baking powder, bicarbonate of soda, plain flour, and cornflour directly into the mixture. Use a rubber spatula to fold the dry ingredients gently through the wet. Stir in the blueberries.
  • Divide the batter evenly between the lined muffin cups. Sprinkle 1 teaspoon of demerara sugar on top of each one - don't skimp!
  • Bake in the preheated oven for 22-25 minutes, or until crisp on top and a skewer inserted into the centre comes out clean. Leave to cool slightly before eating.

Notes

  • depending on what type of blueberries you use, the batter could be totally blue (as above) or a more traditional golden brown. Either way, they're still delicious!
  • these freeze so wonderfully! Pop them in a freezer bag, freeze, and then defrost a couple hours before you need them. We pop ours in the oven to refresh them!
  • recipe adapted from Deb @ Smitten Kitchen