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