7 May 2012

Blueberry cornmeal muffins

These muffins are slightly different from your usual blueberry muffin because of the addition of cornmeal. This makes the top golden and crunchy.  The cornmeal also means that the tops are flat rather than domed. They are from Nigella Kitchen. The recipe makes 12 but the muffins are quite small so they do get finishes very very quickly…if you wanted a slightly healthier muffin you could I suppose experiment with reducing  the sugar and upping the blueberries….Also I found the stipulated 200◦C too high-the tops got browned too quickly so maybe 180◦C would be better.  They are very yummy eaten warm.

Recipe :
Makes 12
150g plain flour
100g cornmeal-it doesn’t specify which kind in the book but I used course cornmeal
2tsp baking powder
½ tsp bicarb
150g caster  sugar
125ml veg oil
125ml buttermilk or plain runny yoghurt
1 egg
100g bluberries

 Preheat oven to 180◦C and line muffin tin with cases
Mix flour, cornmeal, bicarb, baking powder and sugar
In a measuring jug pour in the oil and buttermilk and whisk in egg
Stir wet ingrediants into dry, fold in half the blueberries
Divide this batter between each case, dot the remaining blueberries on top-about three per muffin.
Cook for 15-25 mins until a cake tester comes out clean


  1. mmm when i read this, i was craving the crunchy texture! searched for course cornmeal and could not find it! eventually did in an indian shop and we made these over the weekend. they were delicious! your blog is getting me into baking! love it! Naz xxx

  2. Aw glad you made and liked them! :) thanks hun.we have to do some baking together soon! XXX