If you are looking for a muffin recipe that isn’t too sweet, this is it. The sweetness of the muffins will vary depending on the sweetness of your blueberries. Crunchy and tender at the same time and full of blueberries, this muffin would make a great addition to a bread basket. It also makes a healthy afternoon snack.
1 1/4 cups unbleached flour
3/4 cup yellow cornmeal
1/4 cup plus 1 tbsp sugar
2 tsp baking powder
1/4 tsp ground vanilla bean (optional)
Dash of Nutmeg
Pinch of salt
1 cup milk
1/4 cup vegetable oil
1 large egg
1 tsp vanilla extract
1 1/2 cups fresh (or frozen) blueberries
- Preheat oven to 350 degrees, or 375 degrees for high altitude. Lightly grease a 12-cup muffin tin or line with baking cups.
- Mix together the flour, cornmeal, sugar, baking powder, nutmeg, ground vanilla bean (if using) and salt in a large bowl.
- In another bowl, whisk together the milk, oil, and egg and vanilla. Add to the dry ingredients and mix thoroughly without beating. Gently fold in the blueberries.
4. Spoon the batter into the muffin tin and bake until the muffins spring back when pressed, and the tops are lightly golden, about 25 minutes. Cool enough to handle, then remove from the tin and cool on a rack. Serve warm.
Makes 12 muffins.
Recipe adapted from Smith & Hawkin’s Gardener’s Community Cookbook. The original recipe included sage, but I leave it out.