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Categories:
unsalted butter flour cornmeal baking powder salt brown sugar granulated sugar freshly ground nutmeg generous milk eggs basil
Viewed: 40 - Published at: 7 years agoIngredients
- 1/2 cup unsalted butter, melted
- 1 2/3 cups unbleached flour
- 1/3 cup blue cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1/8 teaspoon freshly ground nutmeg
- 1 generous cup blueberries
- 1 cup milk
- 2 extra large eggs
- 1/4 cup minced basil leaves (lemon and or or cinnamon)
Method
- Preheat oven to 400°F Use a little of the butter melted for the recipe to lightly brush the muffin tin. Set aside the remaining butter to cool.
- In a mixing bowl, combine the flour, cornmeal, baking powder, salt, sugars, and nutmeg and toss well. Rinse the blueberries, pick over them, and drain well. Put them in a small bowl and toss them with 1 tablespoon of the flour mixture to coat them.
- In a small bowl, lightly beat the eggs with a fork or a whisk, add the milk, and blend well. Stir in the melted butter and minced basil. Pour the liquid ingredients into the dry ingredients and stir to barely combine. Add the blueberries, folding them in gently, until they are just incorporated into the batter. Do not overmix.
- Spoon the batter evenly into the muffin tins filling them about two-thirds full. Place in the middle of a hot oven and bake for about 20 minutes, until just golden brown, or a tester comes out clean. Cool in the tin for 5 minutes or so, loosen with a metal spatula and cool on baking racks or eat them warm.
