Blueberry Corn Muffins|
- 2 cups bleached all purpose flour
- 1 cup fine yellow corn meal
- 3 teaspoons of baking powder
- 3/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 teaspoon pure almond extract
- 1 1/4 cups of fresh blueberries
- 4 large eggs
- 1/2 cup milk
- 1/2 pound [2 sticks] melted butter
- 1/4 teaspoon pure vanilla extract
Preheat oven to 400 F
Sift flour, corn meal, baking powder, salt and granulated sugar into large mixing bowl. Add blueberries and toss lightly in with the dry ingredients.
Whisk together liquid ingredients eggs, milk, melted butter, vanilla and almond extract. Whisk well.
Stir liquid ingredients into dry ingredients thoroughly to dispel pockets of flour but do not over stir. Excess stirring will make tougher muffins.
Immediately divide batter into greased muffin pan mounding in the center. bake for 13 to 15 minutes or until risen, plump and golden in color.
Place pan on rack and cool for 5 minutes. Remove muffins and continue to cool. May be served warm or at room temperature. Muffins should keep for about 2 days. Should make about 2 dozen or so muffins depending on size.
Close this window to return to Happy Berry