Blueberry muffins with the hearty flavor of cornmeal. Moist, rich, and heavenly! I’m happy to share my recipe with you. Fresh or frozen berries can be used, and if you like lots of berries, you can add as much as 1 cup additional berries to this recipe.
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.
Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.
Per Serving: 180 calories; protein 3.1g; carbohydrates 22.6g; fat 8.9g; cholesterol 37.5mg; sodium 253.3mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which not always getting bigger as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.