These muffins are slightly different from your usual
blueberry muffin because of the addition of cornmeal. This makes the top golden
and crunchy. The cornmeal also means
that the tops are flat rather than domed. They are from Nigella Kitchen. The
recipe makes 12 but the muffins are quite small so they do get finishes very
very quickly…if you wanted a slightly healthier muffin you could I suppose experiment
with reducing the sugar and upping the
blueberries….Also I found the stipulated 200◦C too high-the tops got browned too
quickly so maybe 180◦C would be better. They are very yummy eaten warm.
Recipe :
Makes 12
150g plain flour
100g cornmeal-it doesn’t specify which kind in the book but
I used course cornmeal
2tsp baking powder
½ tsp bicarb
150g caster sugar
125ml veg oil
125ml buttermilk or plain runny yoghurt
1 egg
100g bluberries
Preheat oven to 180◦C
and line muffin tin with cases
Mix flour, cornmeal, bicarb, baking powder and sugar
In a measuring jug pour in the oil and buttermilk and whisk
in egg
Stir wet ingrediants into dry, fold in half the blueberries
Divide this batter between each case, dot the remaining
blueberries on top-about three per muffin.
Cook for 15-25 mins until a cake tester comes out clean
