Blueberry-corn muffins
6
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 12 • Difficulty: Easy
Cornmeal gives these sweet berry muffins a rustic texture while buttermilk and lemon zest lend a welcome tang. You can substitute enriched yellow cornmeal for the white cornmeal for bolder color contrast between batter and berries without changing the flavor or texture of the muffins. To get a jumpstart on the prep for this recipe, follow the make-ahead directions in Notes below. Feel free to swap another variety of berry for the blueberries here—raspberries, cranberries, or quartered strawberries are all terrific options.
Ingredients
All-purpose flour
1½ cup(s)
Uncooked unenriched white cornmeal
½ cup(s)
Sugar
6 Tbsp
Baking powder
1½ tsp
Baking soda
½ tsp
Table salt
¼ tsp
Blueberries
1½ cup(s), or frozen
1% low fat buttermilk
1 cup(s)
Canola oil
3 Tbsp
Egg
1 large egg(s)
Lemon zest
1 Tbsp, (about 2 lemons)
Instructions
1
Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
2
Whisk together the flour, cornmeal, 5 tablespoons of the sugar, the baking powder, baking soda, and salt in a large bowl. Gently stir in the blueberries. Whisk together the buttermilk, oil, egg, and lemon zest in a small bowl. Add the buttermilk mixture to the flour mixture and stir just until the flour mixture is moistened.
3
Fill the muffin cups evenly with the batter and sprinkle evenly with the remaining 1 tablespoon of sugar. Bake until the muffins spring back when lightly pressed, 15 – 20 minutes. Let cool in the pan on a rack 5 minutes. Remove the muffins from the pan and let cool on the rack about 15 minutes longer. Serve warm. Yields 1 muffin per serving.
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