Blueberry cornmeal muffins

By Birgitta

The cornmeal makes them crunchy and golden, and the flour keeps them fluffy. Can be prepared in 45 minutes or less.

Variations: chocolate chips, raspberries, bananas & walnuts, apple & cinnamon.

(Recipe from Epicurious and picture from Anne's Food.)

Ingredients

• 250 ml all-purpose flour
• 250 ml cornmeal
• 1 tbsp baking powder
• 1 tsp salt
• 110 g butter, melted
• 1 egg
• 3-4 tbsp honey
• 75 g sugar
• 180 ml milk
• 200 g frozen (or fresh) blueberries

Details

Servings 12
Adapted from epicurious.com

Preparation

Step 1

Mix flour, cornmeal, baking powder and salt in a bowl.

In another bowl, beat the egg with the butter, honey, sugar and milk. Add this to the dry ingredients, and stir as little as possible to just combine the ingredients. Fold in the blueberries.

Divide into normal-sized muffin cups, and bake at 200°C for 15-18 minutes. They should look golden, and feel springy to the touch. If you insert a toothpick into the middle of one, it should come out mostly clean. Let cool on a rack.