Saturday, March 27, 2010

Blueberry Cornmeal Muffins

The Williams-Sonoma Essentials of Baking cookbook strikes again!


What you need
  • 1 1/2 cups all purpose flour
  • 1/2 cup of cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2/3 cup of brown sugar
  • 2 large eggs
  • 1 cup whole milk
  • 6 tablespoons unsalted butter, melted
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon

What you need to do
  • Preheat oven to 400 degrees
  • Whisk eggs until blended
  • Whisk in milk and butter
  • Pour the egg mixture over the dry ingredients and stir with spatula until moistened
  • Fold in blueberries
  • Spoon batter into muffin cups
  • Sprinkle the cinnamon-sugar evenly over the tops
  • Bake until a toothpick comes clean when you insert it (about 15-18 minutes)
  • Serve warm
These are way better than any blueberry muffin I've ever had, and incredibly light! Enjoy!


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