Blueberry Cornmeal Muffins

Preparation info

  • Makes:

    12

    muffins
    • Difficulty

      Easy

    • Ready in

      20 min

Appears in

Cakes

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
  • 3 tbs mild-tasting vegetable oilsunflower or grape seed few drops vanilla essence
  • 60 g / 2 oz caster sugar
  • 230 g / 8 oz fine-ground yellow cornmeal
  • 100 g / oz plain flour
  • 1 tbs baking powder
  • 120 g / 4 oz blueberries or cranberries, fresh or frozen

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 the muffins are springy to the touch. Remove from the oven and serve straight away.