- 12
Ingredients
- 1 cup yellow cornmeal
- 1 large egg, at room temperature
- 1/2 cup maple syrup
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup sour cream, or plain yogurt
- 1 cup flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups fresh blueberries, picked over, rinsed and blotted dry (or whole frozen unthawed berries with all ice particles removed)
- granulated sugar
Preparation
Step 1
1. Position a rack in the center of the oven and preheat it to 400 degrees. Coat a 12-cup muffin tin with cooking spray.
2. Roast the cornmeal. Place it in an ungreased frying pan over medium heat and stir the cornmeal on and off for 7-10 minutes, until it begins to turn a light tan color and smells aromatic.
3. In a large bowl, whisk together the egg, maple syrup, melted butter, vanilla, milk, and sour cream. Directly on top of this wet mixture add- but don't stir in- the flour, baking powder, salt, and roasted cornmeal. Stir the dry ingredients all at once into the wet, mixing just to combine. Do not overmix. Add the berries and stir just to distribute. Divide the batter among the prepared muffin cups. Sprinkle some sugar on top of each muffin.
4. Bake the muffins about 20 minutes, or until they rise, look golden brown on top, and a cake tester inserted into the center of a muffin comes out clean. Cool the muffins in the pan for 5 minutes, then coax them out of the pan with a fork and serve warm.
These freeze well.
Can use skim milk and low-fat sour cream. The aroma is wonderful. Muffins are dense and moist.