Hey there! Today I am discussing with you all the important information regarding blueberry muffins with cornmeal. Are you tired of the same old blueberry muffins? Why not try with adding additional cornmeal for a fresh take on this traditional dish?
Cornmeal-topped blueberry muffins are the ideal combination of sweet as well as flavorful, making them a fantastic choice for breakfast as well as a snack. Here is all the information you require to make these delicious muffins.
Blueberry Muffins with Cornmeal Recipe
Ingredients for Blueberry Muffins with Cornmeal
- 1 egg
- 1/2 cup of milk
- 1/2 cup of sugar
- 1/2 teaspoon of salt
- 1/4 cup of vegetable oil
- 1 cup of all-purpose flour
- 1/2 cup of yellow cornmeal
- 1 tablespoon of baking powder
- 1 cup of blueberries along with fresh as well as frozen
Instructions for Blueberry Muffins with Cornmeal
- Set your oven to 375°F for preheating (190 degrees Celsius)
- Mix the flour, cornmeal, sugars, baking soda, as well as salt in a sizable mixing bowl
- Combine milk, vegetable oil, as well as an egg in a separate basin
- Mix the dry ingredients just until mixed after adding the wet ingredients. Avoid overmixing the batter to avoid producing tough muffins
- Fold the blueberries in slowly
- A muffin pan should grease as well as filled with paper sides
- Put the batter into the muffin tins, about two-thirds of the way filled
- A toothpick put into in the middle of a muffin should come out clean after 20 to 25 minutes of baking
- The muffins should cool in the muffin tray within a few minutes before moving to a roasting tray to finish cooling
Why Cornmeal is Used in this Recipe?
Why cornmeal is used in this recipe may be a surprise to you. The muffins’ texture from the cornmeal seems to be a little bit rough.
Which goes well with the blueberries’ sweetness. Also, it provides the muffins a unique twist as well as slightly enhances the maize flavor, which goes well with the blueberries.
Suggestions to Make Perfect Blueberry Muffins with Cornmeal
Not too much batter mixing. Dry, crumbly muffins can be the result of overmixing. Use either freshly grown or frozen blueberries.
Before adding blueberries to the batter, defrost any frozen blueberries as well as drain any extra liquid. To keep the muffins from sticking, grease the muffin pan or line it with paper liners.
Each muffin cup should be about 2/3 fill. As a result, the muffins will have space to spread as well as rise during baking.
Before moving the muffins to a wire rack, give them a few minutes to cool inside the muffin tin.
This will keep them from dissolving. For up to 3 days at room temperature as well as up to 5 days in the refrigerator, keep leftover muffins inside an airtight container.
Cornmeal and blueberry muffins are a delicious variation of a traditional dish. The unusual flavor, as well as the texture that produce by mixing sweet blueberries with salty cornmeal, is sure to impress.
You can quickly prepare a batch of all these muffins using a few straightforward ingredients as well as some simple baking methods. Why not try them then? Your sense of taste will appreciate it.
A coarse flour called cornmeal create with dry corn kernels. It is usually used in foods like polenta, and cornbread, as well as tortillas, and comes in either yellow or white varieties.
The use of cornmeal gives the muffins a distinctive flavor and texture, giving them a little crunchy texture as well as a very sweet and nut flavor.
For up to two to three days, they can be stored at room temperature in an airtight container. Instead, you can freeze them for longer shelf life. Just reheat them in the microwave for a brief period as well as rewarm them in the oven.
More Choices For You
I have written more articles on.
- Corn bran is nutritious food
- The Best Blueberry Cornmeal Muffin
- The Best Fried Green Tomatoes Without Cornmeal