Blueberry Cornbread Muffins
Cornbread makes a perfect backdrop for blueberries, which burst as they bake, creating little pockets of juice that keep the muffins tender.
Foto: Once Upon a Chef
Ingredients
- ¾ cup milk
- 1 tablespoon lemon juice, (plus 1½ teaspoons lemon zest, from 1 lemon)
- 1½ cups all purpose flour, (spooned into measuring cup and leveled-off)
- ½ cup yellow cornmeal
- ¾ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup blueberries ((see note))
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1/2 cup (1 stick) unsalted butter, (melted)
Steps
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Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Line a muffin pan with paper liners (don't skip the liners or the blueberries will stick to the pan).
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Combine the milk, lemon juice, and lemon zest. Let sit for 10 minutes.
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In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
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Place the blueberries in a small bowl and toss with 1 teaspoon of the flour mixture. Set aside.
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In a separate bowl, whisk together the eggs, milk/lemon mixture, and vanilla. Add to the dry ingredients, along with the melted butter. Stir until just blended; and then stir in the blueberries. Do not overmix.
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Spoon the batter evenly into the prepared muffin pan, filling each cup very full. Bake for 28 to 30 minutes, or until the tops are set and golden around the edges. Cool the muffins for a few minutes in the pan, then serve warm with butter or transfer to a wire rack to cool completely.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (9% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| milk | 0.75 cup | - | - |
| lemon juice | 1 tablespoon | - | - |
| all purpose flour | 1.5 cups | - | - |
| yellow cornmeal | 0.5 cup | - | - |
| sugar | 0.75 cup | - | - |
| baking powder | 2 teaspoons | Rp 8.000/100g | Rp 16.000 |
| salt | 1 teaspoon | - | - |
| blueberries | 1 cup | - | - |
| eggs | 2 large | - | - |
| vanilla extract | 1.5 teaspoons | - | - |
| 0.5 cup | - | - |
*Estimated market prices, may vary by region
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