Double Blueberry Muffi
John Barricelli makes blueberry muffins, a favorite treat for any time of day.
Double Blueberry Muffins
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Double Blueberry Muffi
John Barricelli makes blueberry muffins, a favorite treat for any time of day.
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Everyday Food, July/August 2005
- Prep Time 20 minutes
- Total Time 1 hour 15 minutes
- Yield Makes 12
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Ingredients
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup plus 1 tablespoon sugar
- 2 large eggs
- 2 cups fresh blueberries, rinsed and dried
- 1 tablespoon grated lemon zest, (from 1 lemon)
- 1 cup all-purpose flour, (spooned and leveled)
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Directions
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Preheat oven to 375 degrees. Line a standard (12-cup) muffin tin (or two 6-cup tins) with paper cups. With an electric mixer, cream butter and 3/4 cup sugar on medium-high speed until fluffy. Add eggs, one at a time; beat until combined.
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In a shallow bowl, mash 1/2 cup blueberries with a fork until liquefied. Add to butter mixture, along with lemon zest; beat to incorporate (mixture will appear separated).
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In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Gradually add flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Gently fold in remaining 1 1/2 cups blueberries.
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Spoon or scoop batter into cups, and sprinkle tops with remaining tablespoon sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in pan 20 minutes, then turn out muffins onto a wire rack to cool 10 minutes more before serving.
Cook's Note
Using an ice-cream scoop makes it easy to divide the batter evenly and neatly among the lined cups.
I have tried many blueberry muffin recipes with little success or satisfaction. This was fairly easy, full of blueberries, and came out absolutely delicious. I will be using this as my go to blueberry muffin recipe!
I made these cupcakes twice - the first time I followed the recipe and they were very good. I used organic cornmeal and I thought the cornmeal made them just a bit bitter. The second time I made them, I substituted brown rice flour for the cornmeal and they came out much better than the first batch. The rice flour added some sweetness without sacrifice the crunchy bite...
LOVE BLUEBERRIES AND CREAM. AFTER 10 YEARS I FIND OUT HUBBY LIKES BLUEBERRY MUFFINS
I was really intrigued by the cornmeal aspect of this recipe, so I gave it a try... but I think I prefer a little more traditional blueberry muffin recipe after all. I didn't mind the texture of the cornmeal very much, but I felt like it overpowered the taste of the blueberries just a bit. Overall, not bad muffins, but I don't think I'll be making more of these muffins any time soon.
I was really intrigued by the cornmeal aspect of this recipe, so I gave it a try... but I think I prefer a little more traditional blueberry muffin recipe after all. I didn't mind the texture of the cornmeal very much, but I felt like it overpowered the taste of the blueberries just a bit. Overall, not bad muffins, but I don't think I'll be making more of these muffins any time soon.
i've often wondered if it matters whether or not the milk and eggs are room temperature when it comes to making muffins...does it make a difference?
thanks!!!
I love these muffins!! The cornmeal add real substance and saves the muffin from being overly sweet and oily as most 'breakfast breads' are.
After reading this review,maybe omitting the cornmeal and subbing all flour would improve the texture and taste?
I made these muffins and was very disappointed with the results. The texture is awful. Like having sand in your throat. I wish I could have my fresh blueberries back. Yuck!