Blueberry Cornmeal Muffins

     

These muffins were inspired by a recipe in Martha Stewart's Cupcakes book, although I think they're closer to a muffin than a cupcake so that's what I'm calling them.  I've made a few changes to the recipe, substituting the buttermilk for heavy cream and adding some cinnamon.  Martha uses blackberries in her recipe but I'm not really a fan of those particular berries, there's just something about the honking seeds that always seem to get so stuck in my teeth.  These muffins look really beautiful studded with the fruit and are really delicious.  Feel free to try other berries, I think raspberries or cranberries would both go really well or you could be like Martha and use the blackberries. 

Blueberry Cornmeal Muffins

1 1/4 cups all-purpose flour

1/2 cup yellow cornmeal

2 tsp baking powder

1/4 tsp cinnamon

1 tsp salt

1 cup plus 2 tbsp white sugar

1/2 cup heavy cream

2 lg eggs

7 tbsp melted butter

1 pint fresh blueberries

Directions

Preheat oven to 375 degrees F. 

Line a muffin tin with muffin cups if using, or if not grease the tin.

In a large bowl whisk together the flour, cornmeal, baking powder, cinnamon, salt and 1 cup plus 2 tbsp sugar.  In another bowl whisk together the heavy cream, eggs and melted butter and pour into the flour mixture, whisking to combine. 

Fill each muffin cup with a scant 1/4 cup and top with the blueberries.  Sprinkle the tops of the muffins with coarse sugar.

Bake for 20-25 mins until evenly browned.

 

 

Comments

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these muffins looks like a giant cute insects, i'm so in love with them!

[Steve]

I made these over the weekend, and followed the recipe to the letter. I agree, they are definitely muffins and not cupcakes. Very delicious; they are like a combination, a corn muffin base with blueberries folded in. I would add a little less sugar next time, but other than that, this is a fresh take on two brunch classics.