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Mixing up the usual … these are gloriously delish 🤤
The slight crunch of the cornmeal make a perfect backdrop for blueberries, which burst as they bake, creating pockets of juice that keep the muffins tender. Serve warm with a pat of butter 💥
3/4 cup milk
1-1/2 cups all purpose flour, spooned into measuring cup and leveled-off
1/2 cup yellow cornmeal
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups fresh blueberries
2 large eggs
1-1/2 teaspoons vanilla extract
1 stick or 1/2 cup salted butter, melted
Set oven to 350, 325 for convection bake.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
Place the blueberries in a small bowl and toss with 1 teaspoon of the flour mixture. Set aside.
In a separate bowl, whisk together the eggs, milk, and vanilla. Add to the dry ingredients, along with the melted butter. Stir until just blended; and then stir in the blueberries. Do not overmix. The batter comes together in about 5 minutes.
Spoon the batter evenly into the prepared muffin pan, filling each cup very full and please use liners as the blueberries will make everything very sticky. Bake for 28 to 30 minutes, or until the tops are set and golden around the edges. Cool the muffins for a few minutes in the pan, then serve warm with butter or transfer to a wire rack to cool completely.