I will confess that I am not those bakers who can come up with recipes from thin air because I’m not that experienced enough to know how much goes into something. If I do that I’d probably bake a DISASTER cake or something. So to give myself more practise, I’m still coveting recipes from other masters till I’m confident enough to one day come up with an original recipe.
I saw this recipe for blueberry cornmeal muffins and was immediately drawn because I’m always trying to find different ways to use up my cornmeal. I was drawn but at the same time, cautious because cornmeal and blueberries? Would they go together? I imagined the taste might be like how you scatter fruits on top of pancakes.
I must say, they looked gorgeous coming out of the oven, then again…bake any muffins and they always look nice fresh from the oven. Appearance-wise, it looks like plain blueberry muffins.
At first bite, I was a bit confused….or maybe my palate needed time to adjust. What I meant was that I felt the cornmeal cake was one entity while the blueberries was another. It didn’t felt like it gelled together at first bite. I added a touch of honey to the mix because I thought that would be the glue and combine both together.
As for the second bite, it made more sense and tasted better. I didn’t even mind that it was rather gritty because of the type of cornmeal I was using. The blueberries added just the right amount of fruity sweetness, any sweeter and I think it would taste unpleasant.
My only comment is that, I would probably use melted butter next time instead of oil but would reduce the amount for fear it might make the muffins too dense.
BLUEBERRY CORNMEAL MUFFINS RECIPE
(Taken from theclevercarrot)
1 cup all-purpose flour
3/4 cup cornmeal
1/2 teaspoon baking soda
2 teaspoon baking powder
pinch of salt
3/4 cup sugar
1/2 cup oil
1/4 cup plain yoghurt
1/4 cup milk
A touch of honey
1 cup blueberries
1. Pre-heat oven to 180C and prep your muffin tray with cups.
2. Mix all the dry ingredients together; flour, cornmeal, baking soda, baking powder, salt.
3. Mix the wet ingredients; sugar, oil, yoghurt, milk, egg and honey. Whisk till the sugar dissolves but not too fastidious.
4. Combine the wet and dry, fold until just mixed but not too much or it’ll be tough.
5. Fold in blueberries.
6. Spoon the batter into the muffin cups.
7. Bake for 30 mins or less till the tops are browned and the toothpick comes out clean when inserted into the cake.
8. Cool on a rack before eating.