These muffins can be made up to one day ahead and stored in an airtight container at room temperature.
- Yield: Makes 12
Photography: Antonis Achilleos
Source: Martha Stewart Living, August 2003
- 1 1/2 cups all-purpose flour
- 3/4 cup cornmeal
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 teaspoons finely grated orange zest
- 1 1/4 cups low-fat buttermilk, plus about 2 tablespoons for tops
- 2 large eggs, separated
- 2 tablespoons unsalted butter, melted
- 1 1/2 cups blueberries (about 1/2 pound), picked over and rinsed
- 2 1/2 teaspoons coarse sanding sugar (optional)
- Nonstick cooking spray
Preheat oven to 400 degrees, with rack in center. Lightly coat a standard muffin tin with cooking spray. In a medium bowl, whisk together flour, cornmeal, granulated sugar, baking powder, baking soda, cinnamon, salt, and orange zest, if using.
In a small bowl, whisk together buttermilk, egg yolks, and butter. Stir buttermilk mixture into flour mixture until just blended. In a mixing bowl, whisk the egg whites until just stiff. Gently fold whites and blueberries into the batter until just combined.
Spoon batter into prepared muffin tin, filling each cup three-quarters full. Bake 12 minutes. Remove from oven; gently brush tops with buttermilk, and sprinkle with sanding sugar, if desired. Continue baking until tops are golden and a cake tester inserted in a muffin center comes out clean, 6 to 8 minutes more. Let muffins cool slightly, about 10 minutes, before turning out of tin.