Cornbread muffins with blueberries

Cornmeal and Blueberry Muffins - A Light and Tasty Treat

Preparation Time: 15 minutes
Baking Time: 20 minutes
Total: 35 minutes
Number of Servings: 24 muffins

On a sunny morning or for a sweet afternoon snack, cornmeal and blueberry muffins will bring a smile to your face. These delicious treats are not only visually appealing but also packed with flavor, making them perfect for breakfast or dessert. The cornmeal adds a slightly crunchy texture, while the blueberries bring a splash of freshness and sweetness. Additionally, these muffins are very easy to make, making them ideal for any level of cooking experience.

A Brief Story

Muffins have a fascinating history, with deep roots in baking traditions around the world. These individual pastries have evolved over time, from simple preparations to more sophisticated ones, adapted to various ingredients and preferences. Combining cornmeal with blueberries is an inspired choice, bringing a perfect balance between soft texture and fresh taste.

Ingredients
- 300 g of flour
- 200 g of cornmeal
- 300 g of sugar
- 250 ml of oil
- 250 ml of buttermilk or drinking yogurt
- 2 large eggs
- 1 packet of baking powder (approximately 10 g)
- 200 g of fresh blueberries (or frozen, thawed)

Step by Step for Perfect Muffins

1. Preparing the Ingredients
Start by gathering all the ingredients on a clean countertop. Ensure that the blueberries are fresh, and if using frozen blueberries, allow them to thaw and drain excess water. This will prevent the batter from becoming too wet.

2. Mixing the Dry Ingredients
In a large bowl, add the flour, cornmeal, sugar, and baking powder. Use a whisk or silicone spatula to mix all the dry ingredients until well combined. This will ensure even baking of the muffins.

3. Preparing the Wet Ingredients
In another bowl, combine the buttermilk (or drinking yogurt) with the oil. Add the eggs and whisk the mixture until it becomes smooth and frothy. This step is essential to incorporate air, making the muffins fluffier.

4. Combining the Ingredients
Pour the liquid mixture over the dry ingredients. Use the spatula to gently mix until the ingredients are just combined. It is important not to overmix, so stop when the batter is slightly lumpy. This will ensure fluffy and airy muffins.

5. Adding the Blueberries
Fold in about half of the blueberries into the batter. They will not only add a beautiful color but also provide a burst of flavor in every bite.

6. Preparing the Muffin Pan
Preheat the oven to 200 degrees Celsius. While it heats up, prepare a muffin pan with 24 cups. You can use paper liners to make it easier to remove the muffins from the pan after baking.

7. Filling the Cups
Using two spoons or an ice cream scoop, fill each cup with batter until about three-quarters full. This will allow them to rise without overflowing.

8. Adding Blueberries on Top
Sprinkle a few blueberries on top of each muffin. This will not only make the muffins look more appetizing but will also add extra flavor.

9. Baking
Place the pan in the preheated oven and let the muffins bake for 15-20 minutes, or until golden and passing the toothpick test (when a toothpick inserted in the center of a muffin comes out clean).

10. Cooling
Once the muffins are baked, remove the pan from the oven and let it cool for 5 minutes. Then, remove the muffins from the cups, along with the liners, and place them on a rack to cool completely.

Serving Suggestions
Cornmeal and blueberry muffins are delicious served plain, but you can enhance them with a drizzle of honey or maple syrup for added sweetness. Additionally, a dollop of Greek yogurt on top can transform this snack into a refined breakfast. If you want to serve them at a party, you can opt for a platter with assorted mini chocolate or carrot muffins.

Tips and Variations
- If you don't have blueberries on hand, you can substitute them with other berries like raspberries or blackberries, or even with chunks of apple or peach.
- For a surprising flavor, add a pinch of cinnamon or a few drops of vanilla extract to the liquid mixture.
- These muffins can be frozen! So, if you have a larger batch, you can save them for a quick snack on busy days.

Nutritional Information
Each muffin contains approximately 180 calories, providing a good source of carbohydrates from cornmeal and fruit, as well as healthy fats from oil. Blueberries are rich in antioxidants and vitamins, making them excellent for overall health.

Frequently Asked Questions
1. Can I use whole wheat flour instead of white flour?
Yes, you can use whole wheat flour, but the texture of the muffins will be denser. You can replace half of the flour with whole wheat flour for a balanced result.

2. Is it possible to use regular milk instead of buttermilk?
Yes, but buttermilk provides a moister and softer texture. If you use regular milk, you can add a tablespoon of vinegar to turn it into a similar substitute.

3. How can I make the muffins less sweet?
Reduce the amount of sugar by 50 g and add a pinch of salt to balance the taste.

These cornmeal and blueberry muffins are a perfect choice for any occasion! With every bite, you will enjoy an authentic taste and a slightly crunchy texture. So, put on your apron, gather the ingredients, and let’s enjoy this simple and delicious recipe!