Baking, Breakfast, Snacks

Blueberry Cornmeal Muffins

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I was thinking about this recipe all day today now that blueberries are back at the markets and couldn’t figure out why I couldn’t find it on my own blog. Turns out I failed to post it after writing it last year (or even further ago). Making some of these tonight.

Blueberry Cornmeal Muffins I

My cupboards are stuffed with ingredients I’ve used for one recipe and then promptly forgotten about. Half empty packages of rice noodles, more Israeli cous cous than I know what to do with, cans of coconut milk and assorted pastas.

And amongst all those bags and packages are several of finely ground cornmeal, which I’ve bought to use in corn bread or polenta, then forgotten about and bought more. (I might be a candidate for some sort of kitchen-related hoarding intervention.)

I like polenta; I like corn bread. I even liked the bit of cornmeal added to the crust of a Rhubarb Crostata I made a couple of weeks ago. But none of these things has me getting through those bags of cornmeal quickly.

So, when I was looking for baking inspiration on Monday and stumbled across a Nigella Lawson recipe for Blueberry Cornmeal Muffins, I knew exactly what my next project would be. (To add to my eagerness, I had a large basket of blueberries in my fridge slowly wrinkling that needed to be dealt with immediately; clearly, it was a sign.)

Blueberry Cornmeal Muffins III

Like all muffins, this recipe is easy and comes together quickly.

But the addition of just a bit of cornmeal makes them more than just your average blueberry muffin. The top – which stays flattened – becomes a tasty golden crust, revealing beneath a tender and light muffin dotted with blueberries.

It’s neither overly sweet nor cakey, which seem to be more cupcake-like traits than muffin ones. And, while very soft, the cornmeal gives it a heartiness.

Having one more recipe in my arsenal that uses up my abundance of cornmeal – and such a tasty one to boot – pleases me.

And the fact that I got to use up some festive, polka dotted cupcake liners at the same time made this an even better way to clean out the cupboards.

Blueberry Cornmeal Muffins IV

Blueberry Cornmeal Muffins

This recipe comes from Nigella Lawson’s book Kitchen. I added a few more blueberries than called for and added a pinch of salt, which you can feel free to leave out, but I think rounds out the flavours in baked goods. The muffins were fully baked at the 15-minute mark, so consider checking a minute or two early.

Lawson suggests they are best eaten on the day they’re made, but can be stored in an airtight container, layered with parchment paper, then reheated in a warm oven for 5 to 8 minutes.

  • 1 cup (250 mL) flour
  • ½ cup + 1 tbsp (140 mL) cornmeal
  • 2 tsp (10 mL) baking powder
  • ½ tsp (2 mL) baking soda
  • 2/3 cup (150 mL) sugar
  • pinch salt
  • ½ cup (125 mL) vegetable oil
  • ½ cup (125 mL) buttermilk
  • 1 egg
  • ¾ cup (175 mL) blueberries

Preheat the oven to 400 F (200 C) and line a muffin tin with papers.

In a large bowl, mix the flour, cornmeal, baking powder, baking soda and sugar and salt. In a measuring jug or bowl, pour the oil and buttermilk and whisk or fork in the egg.

Stir the oil mixture into the bowl of dry ingredients – remembering that lumpiness is a good thing when making muffins – and fold half the blueberries into your thick golden batter.

Divide this batter between each muffin case (they will be about two-thirds full) and drop the remaining blueberries on top; you should have about 3 for the top of each muffin.

Cook in the oven for 15 to 20 minutes, till a cake tester comes out cleanish (obviously it will be stained if it hits a berry). Leave the muffins in the tin on a wire rack for 5 minutes, then remove the muffins, in their cases, to the wire rack to cool a little (not too much) before you serve or eat them.

 

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Baking, Breakfast

Peach-blueberry muffins

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Oh hey!

Just popping in with some bran muffins.

Peach-blueberry muffins

I know I’m a bit of a baking freak, but I think I reached new lows (highs?) when I baked these up yesterday in the 30-degree heat. But I had a flat of peaches and they’re all pretty much perfectly ripe at this exact moment and I need to come up with ways to use them before I have to toss them. The original plan was a streusel peach cake, or a rustic tart, but by the time I got back from brunch with a friend and did some other chores, it seemed a bit late to be putting together a cake. And pastry? Well, that’s probably not going to be great when your kitchen is that blazing hot. (Plus, you know, pastry. We’re not the best of friends. One day, I hope. One day.)

Anyway, I’ve been making these peach bran muffins of Julie’s for awhile now. They’re what I think muffins should be. Healthy, full of good-for-you ingredients like bran and not too much sugar. Not those cake-in-disguise muffins, which I know are tasty, but really are just cupcakes with a different name.

I grew up eating Sunny Boy Muffins. Warm from the oven, cracked open with a little pat of butter. I can still taste them. (And this serves as a good reminder that I really need to track down some Sunny Boy; there is nothing like the taste of nostalgia.) So, I like a good, solid muffin. And these deliver.

I’ve made them several ways: with buttermilk, with plain yogurt thinned with some milk, with white sugar, with brown and with a mixture of the two. And here’s what I’ve decided: pretty much any way you go, these are good, hearty muffins. But, since I rarely have buttermilk on hand, I usually go with the yogurt-milk mix and I think I like the dual-sugar combination. Julie’s recipe calls for one peach, but I usually double that (or 1.5 that, if the peaches are really big) because I like the extra fruit. And this time around I added in some blueberries, which I just happened to have around. I’m sure other fruit would also be fantastic.

I like making muffins and cupcakes but an ongoing issue I have is that I appear to have some sort of miniature muffin tin. I mean, it looks all normal sized but whenever a recipe says it will make 12 muffins, I end up with anywhere between 16 and 20. At first, I thought it was just me and I was maybe not filling the tins enough. And then I realized it happens so consistently that I’m now pretty confident that it’s this tin. I can’t quite justify getting a new one, though.

All this to say, the recipe says it makes 12 muffins. I got 18 out of it, after dropping the cooking time almost in half. If your muffin tin runs on the small side and you have leftover batter after all the cups are filled, lower the cooking time to around the 13- or 14-minute mark. You can always bake them longer, but you don’t want to overbake them.

OK, go forth, make muffins. Enjoy.

All-bran cereal

Peach

Blueberries

Muffin batter

Peach-blueberry muffin

Fresh Peach Bran Muffins

from Dinner With Julie.

  • 2 cups All Bran cereal
  • 1 3/4 cups buttermilk or plain yogurt, thinned with milk
  • 1/2 cup sugar (white or brown)
  • 1/4 cup canola oil
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • pinch salt
  • 1 or 2 peaches, chopped (or additional fruit, as desired)

In a large bowl, stir together the cereal and buttermilk; let stand for 10 minutes, until soft. (Sometimes I drizzle in a bit more milk if this mixture seems really, overly solid. Never had any problems with a little additional liquid.) Preheat the oven to 375F.

Stir the sugar, oil and egg into the bran mixture. Add the flour, baking powder, baking soda and salt and stir until almost combined; add the peach and stir just until blended.

Divide the batter among 12 muffin cups that have been lined with paper liners or sprayed with nonstick spray. Bake for 25 minutes, until golden and springy to the touch. Makes a dozen muffins.

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