When the weather heats up and fresh berries are in season, there’s nothing better than whipping up a quick batch of muffins to take advantage of all that deliciousness. Even if strawberries are the quintessential British summer fruit, growing up in New England it was all about grabbing a pail and picking loads of blueberries for muffins, pancakes and pies. Here, the addition of cornmeal adds a crunchy texture that pairs nicely with the juicy burst of berry, while the hint of lemon zest, vanilla bean and cinnamon rounds out the flavour. With a bit of sour cream, these muffins even avoid that cloying sweetness that sometimes accompanies the most well-intentioned blueberry muffin. Best enjoyed with a bit of melted butter and a cup of tea – go on then, blueberries are a superfood after all.
Cornmeal Blueberry Muffins (Serves 12)
113 g unsalted butter
200 g golden castor sugar, plus more for sprinkling
2 oz whole milk
1 tbl sour cream
1/2 vanilla pod, seeds only
1 large egg
200 g flour
50 g cornmeal
1/2 tsp salt
1/2 tsp cinnamon
zest from 1/2 a lemon
1 1/2 tsp baking powder
1/2 tsp baking soda
200 g fresh or frozen blueberries (if using frozen, do not defrost)
- Preheat oven to 177 degrees C. Cream together the butter and sugar in a mixer. Add in the milk, egg, sour cream and vanilla bean. Mix until smooth.
- Sift the flour and cornmeal into a medium sized bowl. Whisk in the cinnamon, lemon zest, baking powder and baking soda.
- Gently fold the dry ingredients into the liquid ingredients in two batches. Don’t over mix, there can be lumps! Fold in the blueberries until they are just incorporated.
- Scoop the batter into lined cupcake tins about 3/4 of the way up. Sprinkle some extra sugar over the top of them and bake about 15-20 min or until the tops spring back when gently touched. Let cool for 5 min in the tins, then remove and let cool completely on a wire rack.