Blueberry-Orange Cornmeal Muffins
Combine blueberries with nutty cornmeal, then add a sunny burst of orange for a wholesome treat that's perfect for breakfast or as a snack. Tangy, creamy low-fat yogurt provides moisture and helps leaven and tenderize baked goods.
- 1 cup plus 1 tablespoon all-purpose flour (spooned and leveled)
- 1 cup fine yellow cornmeal
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1 cup low-fat plain yogurt
- 3 tablespoons unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 2 teaspoons finely grated orange zest, plus 2 teaspoons orange juice
- 1 1/4 cups blueberries (7 ounces)
- 1/3 cup confectioners' sugar
Fancy Wraps: These free-standing paper molds make treats look like they are from a bakery (find them at New York Cake and Baking Distributor). Regular liners work, too.
Preheat oven to 400 degrees. Line 12 standard muffin cups with paper liners. In a large bowl, whisk together 1 cup flour, cornmeal, granulated sugar, baking powder, and salt. In a small bowl, whisk together yogurt, butter, vanilla, and orange zest. Add to flour mixture, stirring until combined (do not overmix).
In a medium bowl, toss blueberries with 1 tablespoon flour to coat, then fold into batter. Divide batter among muffin cups. Bake until puffed and set, about 20 minutes, rotating pan halfway through. Let muffins cool in pan on a wire rack.
Stir together orange juice and confectioners' sugar. Drizzle over muffins and let glaze set, about 10 minutes, before serving.