Blueberry Corn Muffins
We Also Love
- Rate12
- Comments()
Martha Stewart Living Special Issues, 2000
- Yield Makes 6 large muffins
Add to Shopping List
Ingredients
- 1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature
- 3/4 cup sugar, plus 2 tablespoons for sprinkling
- 3 tablespoons honey
- 2 large eggs
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- 3 1/2 teaspoons baking powder
- 1/2 cup milk
- 1 cup blueberries
Directions
- Heat oven to 375 degrees. Place a Silpat (French nonstick baking mat) or parchment paper on a baking sheet; place six 2 3/4-by-2-inch pastry rings on it. Cut parchment paper into six 10-by-3-inch strips; use them to line molds (paper will extend above rims).
- Place softened butter, 3/4 cup sugar, and honey in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add eggs; beat 1 minute more.
- Whisk flour, cornmeal, and baking powder together in a medium bowl; add to butter mixture in mixer bowl. Beat until combined. Slowly pour in milk, beating on low, until just combined. Fold in blueberries. Divide dough among molds (do not pack too firmly; each will take about 1 cup). Brush tops with cold water; sprinkle 1 teaspoon sugar over each.
- Bake until tops are browned, centers are set, and a cake tester inserted in center of muffin comes out clean, about 30 minutes. Let cool in pans 5 minutes. Tie kitchen twine around muffins to hold parchment. Serve at once.
Recipe Reviews
More from Food
New From Our Blogs
-
an ode to vinegar
Everyday Food Blog, February 22, 2012 -
Three Oscar-Themed Dinner Parties
Taste of the Test Kitchen, February 22, 2012 -
today's recipe: pork tenderloin with sauteed apples and leeks
Everyday Food Blog, February 21, 2012 -
today's recipe: Huevos Rancheros
Everyday Food Blog, February 20, 2012 -
today's recipe: Chicken and Lentil Burger
Everyday Food Blog, February 19, 2012
I made these
These muffins are delicious. Very Buttery ! I used silicone muffin pans as well and they turned out great. One day I may use parchment paper and pastry rings for presentation, but until then normal muffin pans work out great.
These were wonderful. I made them in my new small silicone muffin pans. Just the right size for a moderate eating plan. Who needs to eat jumbo or oversize ??? Frozen blueberries worked so well.
I made them in typical muffin tins with cupcake papers. They turned out very well. Delicious recipe.
I'd like to try these--is there something that I can use in place of the pastry rings?
This is my staple blueblerry muffin recipe. Of course, it's got a lot of butter - but a nice change from super sweet muffins!