Yellow granulated corn (cornmeal) #250
LEMON AND BLUEBERRY CORNMEAL MUFFIN STEW
Preparation: 10 min – 15 min Cooking: 25 min – 30 min
- 1 1/2 cups (375 ml) all-purpose flour
1 cup (250 ml) fresh blueberries
1/3 cup (75 ml) cornmeal (granulated yellow corn)
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
2/3 cup (150 ml) granulated sugar
1/3 cup (75 ml) butter
1 tbsp (15 mL) grated lemon zest
1 tbsp (15 mL) freshly squeezed lemon juice
1 teaspoon (5 ml) vanilla
1 cup (250 ml) milk
- Preheat oven to 350°F (180°C). Line a nonstick muffin pan with 12 paper cups.
In small bowl, toss 2 tbsp (30 mL) flour with blueberries; set aside. In medium bowl, combine remaining flour, cornmeal, baking powder, baking soda and salt.
In large bowl, using electric mixer, beat sugar and butter until light and fluffy; beat in eggs and beat until well blended. Stir in zest, juice and vanilla (don’t worry if mixture seems to sprinkle).
Using wooden spoon, stir dry ingredients into butter mixture, alternating with milk, adding 3 parts dry ingredients to 2 parts milk. Gently stir in blueberry mixture.
Spoon into prepared muffin cups. Bake for 25 to 30 minutes, or until muffin tops begin to brown and a toothpick inserted in centre comes out clean. Cool in pan for 5 minutes. Transfer to wire rack to cool completely.
This recipe is at its best with fresh blueberries. Frozen blueberries will bleed into the dough and sink to the bottom during baking.
Tip for kids: Turn these lightly sweetened muffins into festive cupcakes. Simply top them with small cake decorations before baking or spread frosting on top of cooled muffins and decorate with extra blueberries.