Blue cornmeal contributes color, flavor, and texture to these delightful muffins. Feel free to use yellow or white cornmeal instead.
1/4 cup sugar
2 1/2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1 1/2 tablespoons butter
1 1/4 cups all-purpose flour
1/2 cup finely ground or sifted stone-ground blue, white, or yellow cornmeal
1/2 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 teaspoon grated lemon rind
1 large egg, lightly beaten
3/4 cup milk
1/3 cup vegetable oil
1 cup fresh or frozen blueberries
1 tablespoon all-purpose flour
1 tablespoon sugar
How to Make It
Preheat oven to 400°. Combine 1/4 cup sugar, 2 1/2 tablespoons flour, and cinnamon in a bowl; cut in butter with a pastry blender or fingertips until mixture is crumbly. Set aside.
Combine 1 1/4 cups flour and next 5 ingredients in a medium bowl until well blended; make a well in center of mixture. Combine egg, milk, and oil; add to cornmeal mixture, stirring just until moistened.
Combine blueberries, 1 tablespoon flour, and 1 tablespoon sugar, tossing gently to coat. Fold blueberry mixture into batter. Spoon batter evenly into 10 (2 1/2-inch) muffin cups coated with cooking spray; sprinkle cinnamon mixture over batter. Bake muffins at 400° for 20 minutes or until lightly browned and muffins spring back when touched lightly in center. Remove from pans immediately.
Susan McEwen McIntosh, Glorious Grits – America's Favorite Comfort Food
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