Friday, July 16, 2010

Blueberry Corn Muffins

Remember how I was saying last week that ice cream is the only bearable thing to make when it's hot in- and outside your kitchen? Well, the same thing might be true for muffins. You stir the dry and wet ingredients together, scoop them into the muffin tray and you're done. No mixing machine needed, no decorating afterwards. I would almost say "easy, breezy" but it's not exactly breezy outside right now, is it? “This batter can be baked in jumbo or oversize muffin tins. Frozen blueberries may substitute fresh.” Rating: 3 out of 5.

Blueberry Corn Muffins recipe: MarthaStewart.com

Ingredients: Makes 6 large muffins
- 1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature
- ¾ cup sugar, plus 2 tablespoons for sprinkling
- 3 tablespoons honey
- 2 large eggs
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- 3 ½ teaspoons baking powder
- ½ cup milk
- 1 cup blueberries

Instructions:
- Heat oven to 375 degrees. Place a Silpat (French nonstick baking mat) or parchment paper on a baking sheet; place six 2 ¾-by-2-inch pastry rings on it. Cut parchment paper into six 10-by-3-inch strips; use them to line molds (paper will extend above rims).
- Place softened butter, ¾ cup sugar, and honey in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add eggs; beat 1 minute more.
- Whisk flour, cornmeal, and baking powder together in a medium bowl; add to butter mixture in mixer bowl. Beat until combined. Slowly pour in milk, beating on low, until just combined. Fold in blueberries. Divide dough among molds (do not pack too firmly; each will take about 1 cup). Brush tops with cold water; sprinkle 1 teaspoon sugar over each.
- Bake until tops are browned, centers are set, and a cake tester inserted in center of muffin comes out clean, about 30 minutes. Let cool in pans 5 minutes. Tie kitchen twine around muffins to hold parchment. Serve at once.









13 comments:

I'maNolaGirl said...

Hi there! These sound really interesting. I love blueberries and I love corn muffins, so what a perfect combination!!!

How To Be Perfect said...

I think blueberry muffins are my favourite muffins, I have a recipe I've been meaning to try, I might dig it out next week.

I have a great muffin recipe that keeps for ages. You can make a big batch of batter and keep it in the fridge for weeks adding a different ingredient each morning.

I would be the size of a house if I ate muffins everyday though!

Eliana said...

Love an easy recipe with no muss or fuss that still gives us a great tasting treat. They look delicious.

Chele said...

Interesting combination of ingredients with this one. I'll need to keep it in mind when I am in an exploratory mood ;0)

simplysandi said...

These looks great! I love blueberries

Lucie said...

Corn muffins are a great invention of the world--and you're right, the fact that they're easy to bake makes it sooo much better!

ABowlOfMush said...

These look delicious and summery! :)

FireintheBreeze (Brittany) said...

love your creativity. is that sugar i can see crusted on the top? mm so delicious!

Natalie... said...

Oh wow these look so good, the blueberries look so juicy yumm making my mouth water hehe!

Xiaolu @ 6 Bittersweets said...

Oh these look positively dangerous (I've been known to eat 2+ muffins in a row when they're good). Love the texture of cornmeal so it's a perfect addition to me.

Cornflake said...

Again, everything you cook just looks divine!! Great pictures too so mouth watering!
xx

Mary said...

This is a lovely recipe and your photos of the muffins are first rate. This is my first visit to your blog and I'm delighted I found you. I've browsed through your earlier posts and really love your recipes. I'll be back often to see what else you've been baking. Have a wonderful day. Blessings...Mary

NYC, Style and a little Cannoli said...

looks great as I love corn muffins but with blueberry even better!!