Today I decided to make some muffins that I would be able to bring in as a treat to our final photo critique of the quarter this coming Tuesday. I did double the recipe that I have included here to make sure everyone would get to have one at critique! Anyone in my class look at me blog? No? Awkward, moving on…
I was a smidge disappointed in how the muffins came out because they do not taste strongly like corn muffins. It’s just a hint of the corn flavor and lots of the delicious blueberry flavor. I did find other recipes while searching online that called for corn kernels in the batter and, although I personally dislike muffins that have that, maybe I should have used that little bit to make them more corn-y. We had the same problem the last time we tried to make corn muffins so perhaps it is just the corn meal that we have here. Maybe we should try a different kind next time!
Blueberry Corn Muffins
2/3 cup while-wheat flour
2/3 cup all-purpose flour
2/3 cup cornmeal
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup blueberries (I used a lot more because I am a blueberry fiend)
1 large egg
2/3 cup low-fat milk
1/2 cup honey
3 tablespoons canola oil (I substituted this with equal parts applesauce so it’s a tad healthier)
1 teaspoon sugar
Preheat oven to 400°F. Coat 12 standard 21/2-inch muffin cups with cooking spray.
Whisk whole-wheat flour, all-purpose flour, cornmeal, baking powder, cinnamon and salt in a large bowl. Add blueberries and toss to coat.
Whisk egg in a medium bowl. Add milk, honey and oil (or applesauce), whisking until well combined. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix. Scoop the batter into the prepared pan, filling each cup about two-thirds full. Sprinkle the tops with sugar.
Bake the muffins until the tops spring back when touched lightly, 18 to 22 minutes Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.