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The New Kitchen Cookbook
Blueberry Corn Muffins
This recipe is based on Hearty Lemon Blueberry Corn Muffins from the Joy of Kosher. I made it non-dairy in my own special way rather than following their recommendations, and I also treated the corn meal like I do wheat bran in my bran muffins.
Some muffins are pictured in muffin cups, but muffin cups are counter-indicated.
Makes 12 regular or 24 mini muffins. (Some did not last long enough to be photographed.)
- 1 egg
- 1 c. rice milk
- ½ T lemon juice
- ¼ c. canola oil
- ½ c. sugar
- ½ tsp salt
- ¾ c. yellow cornmeal
- ½ c. white flour
- ½ c. whole wheat flour
- ½ T baking powder
- ½ tsp. baking soda
- 1–1 ½ c. blueberries (fresh or frozen)
- Preheat oven to 375°F. Grease muffin tin.
- Mix together “wet” ingredients except cornmeal. Add cornmeal and let sit 5 minutes.
- Mix together “dry” ingredients except blueberries in separate bowl. Add blueberries and stir to coat.
- Fold dry ingredients into wet ingredients. Do not overmix.
- Scoop into prepared muffin tin.
- Bake 20–25 minutes.
For mini muffins, reduce baking time to 10–15 minutes.
Some more white flour probably wouldn’t hurt. Also, coating the blueberries with wheat flour only might be a better approach, chemically speaking.
It fluffs the muffins a bit to substitute ¼ c. wheat bran for ¼ c. of the cornmeal (and soak it with the cornmeal), but Peter thought that made them taste bran-y instead of corny. I also mixed the blueberries with an extra 2 T white flour rather than as directed above.
The muffins tend to lack structural integrity, especially in muffin cups but also in a non-stick pan. You could probably get around this by cutting the blueberries down to 1 c., but I haven’t tried that yet.