Here’s a muffin recipe for your weekend breakfast line-up! Tender, moist blueberry-corn muffins served warm with maple butter.
Is it weird that I used to hate blueberries? Don’t ask me why because I have no memories of what might have caused it, but I spent most of my life telling myself that I didn’t like them. I also don’t remember when that changed, but I’m glad it did.
I love big, puffy-top muffins bursting with flavor and these are just that. The original recipe made nine muffins and they were pretty flat on top, so I tinkered with the recipe to give me a healthy dozen muffins with round bellies and added some maple butter to really send these over the top.
I’m leaving for a trip to Europe tomorrow, where I plan on eating copious amounts of baked goods and pastries and then showing you everything I consumed in a big blog post when I get back. Wish me luck!
Tender, moist blueberry-corn muffins served warm with maple butter!
- 1 cup (120 grams) all-purpose flour
- 1 cup (120 grams) whole-wheat flour
- 1 cup (138 grams) yellow cornmeal
- 1 tablespoon + 1/2 teaspoon baking powder
- Pinch of kosher salt
- 1-1/2 sticks (170 grams) butter, at room temperature
- 1 cup (198 grams) granulated sugar
- 2 large eggs, at room temperature
- 1-1/2 cups plain full-fat yogurt, at room temperature
- Zest of 1 large lemon
- 2-1/2 cups (260 to 270 grams) fresh or frozen blueberries
- Turbinado sugar, for sprinkling
- 1 stick butter, at room temperature
- 2 to 3 tablespoons pure maple syrup
- Preheat the oven to 400°. Line a muffin pan with paper liners.
- In a medium mixing bowl, combine the flours, cornmeal, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 4 to 5 minutes. Scrape down the sides and bottom and add the eggs, mixing on medium-low until fully incorporated. Add the yogurt and lemon zest and mix again to combine. Add the flour mixture all at once and mix on low speed until most of the flour is incorporated, taking care not to overmix.
- Remove the mixing bowl and scrape down the sides and bottom with a rubber spatula, ensuring the ingredients are incorporated. Gently fold in the blueberries, taking care not to overmix and break up the blueberries.
- Scoop about 1/4 cup of batter into each muffin cup; you may have extra batter that you can top off your 12 muffins with or bake additional muffins. Generously sprinkle the tops with turbinado sugar. Bake for 27 to 29 minutes, rotating the pans halfway through baking, until the tops are golden brown and a toothpick inserted in the center comes out clean. Let the muffins cool slightly in the pan before serving.
- For the Maple Butter: Mix the butter and maple syrup with a spoon or spatula until completely incorporated. Add more maple syrup to taste, if desired. Serve with the warm muffins.
Inspiration: Blueberry Corn Muffins, Hand Made Baking by Kamran Siddiqi