Tuesday, May 13, 2014

Maple Blueberry Cornmeal Muffins

Cornbread is something some people associate with chili. Others like it warm and buttered with a cup of tea. I like to eat it hot out of the oven, no tea required. The other day my mind decided I wanted cornbread. I also wanted a blueberry muffin, but I was feeling too lazy to make both things, so why not combine them and see what came of it? This lovely little muffin has the grainy goodness and sweetness of cornbread, with the tangy, fruity goodness of blueberries, and the slightest hint of maple syrup (I love maple syrup; my favourite is one I brought from Montreal, and my supply is running low. I've got to make a trip out there soon :o)

Maple Blueberry Cornmeal Muffins

My go to cornbread recipe is the one off the back of a bag of Purity brand cornmeal that I made a couple of adjustments to. It's awesome; The cornmeal is awesome, too, because it's finely ground.

3/4 cup cornmeal
1 1/4 cups milk
1 cup all-purpose flour
1/3 cup maple syrup + 2 tbsp brown sugar
1 tbsp baking powder
1/2 teaspoon salt
1 egg
1/4 cup butter, melted
1 cup blueberries
1. Combine cornmeal and milk and let the mixture stand for 10 minutes. Meanwhile, combine flour, sugar, baking powder and salt in a large bowl.

2. Add butter and egg to the milk and cornmeal mixture. Mix well. Add to dry ingredients, stirring until just combined (Apparently, this is important because too much mixing will cause tunnels to form in the finished cornbread). Fold the berries in while you're combining the wet and dry ingredients.
3.  Spoon batter into lightly greased muffin cups (about 3/4 full each cup). Pop these into the oven and bake at 400 F for 15 to 20 minutes.

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