Blueberry Cornmeal Muffins

Name: Blueberry Cornmeal Muffins
Prep time: 20 min
Total time: 20 min
Yield: Makes: 12 muffins
Cuisine: United Kingdom
Ingredients: 300 ml / 10 fl oz buttermilk or plain yoghurt; 60 g / 2 oz caster sugar; 3 tbs mild-tasting vegetable oil – sunflower or grape seed few drops vanilla essence; 100 g / 3½ oz plain flour; 2 eggs; 1 tbs baking powder; 120 g / 4 oz blueberries or cranberries, fresh or frozen; 230 g / 8 oz fine-ground yellow cornmeal

Preparation info

Makes:
12
muffins

Difficulty
Easy
Ready in
20 min

Appears in

Cakes

By Geraldene Holt

Published 2011

About

These North American classics have now become popular in Britain. Muffins are quick and easy to make and are nicest served hot with sweet butter, maple syrup or thick cream.

Ingredients

300 ml / 10 fl oz buttermilk or plain yoghurt
2 eggs
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Europe
United Kingdom
Cake
Breakfast
Vegetarian

Method

Use a balloon whisk or electric beater to mix together the buttermilk or yoghurt with the eggs, oil and vanilla essence. Gradually whisk in the sugar, cornmeal, flour and baking powder to make a smooth batter. Spoon into the prepared muffin tins. Divide the blueberries or cranberries between them gently pressing the fruit into the mixture.

Bake in the preheated oven until the centres of