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Blueberry Cornmeal Muffins

Source: Casual Cuisines of the World - Diner
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Active Time:  10 Minutes
Total Time:  1 Hour
  Makes 12 muffins
Two ingredients native to America: blueberries and corn; give these morning muffins bright color and agreeable sweetness. All-purpose flour ensures that the texture remains tender, without diminishing the cornmeal's golden color or crunch.
RECIPE INGREDIENTS
1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1/2 cup milk
1/2 cup yellow cornmeal
2 1/2 cups blueberries
2 tablespoons firmly packed light or dark brown sugar
Blueberry Cornmeal Muffins Recipe at Cooking.com
DIRECTIONS
Preheat an oven to 375 degrees. Generously butter twelve 1/2-cup muffin-tin cups.


In a large bowl, using an electric mixer set on high speed, beat the butter until light and fluffy. Gradually add the granulated sugar, continuing to beat until light, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla, baking powder and salt.


Using a rubber spatula, fold in half of the flour, then half of the milk. Repeat with the remaining flour, all of the cornmeal and the remaining milk, then fold in the blueberries.


Spoon the batter into the prepared muffin cups, filling each cup two-thirds full and evenly distributing the blueberries. Sprinkle the brown sugar evenly over the tops.


Bake until golden or a toothpick inserted into the center of a muffin comes out clean, 35-40 minutes. Transfer the pan to a rack and let cool for 15 minutes. Turn out the muffins onto the rack and serve warm or at room temperature.


Wrap any cooled leftover muffins airtight and store at room temperature for up to 2 days.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Blueberry Muffins
Nutrition Facts per Serving
Yield:   Makes 12 muffins
Calories: 238
Fat. Total: 9g
Fiber: 1g
Carbohydrates, Total: 36g
Sodium: 186mg
% Cal. from Fat: 34%
Cholesterol: 57mg
Protein: 4g
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