Blueberry Corn Muffins
4 servings
30 minutes
Corn muffins with blueberries are an amazing combination of tenderness and crispy texture that comes from traditional European cuisine. Their history begins with simple corn breads popular among farmers, but blueberries add freshness and vibrant flavor. Light and airy inside, they have a subtle aroma of cinnamon and honey sweetness. Outside, they are covered with a golden crust lightly sprinkled with sugar, making each bite delightfully crunchy. These muffins are perfect for both a morning breakfast and a cozy tea time with family. They can be served with a cup of hot tea or coffee, as well as with light cream cheese for an even richer taste.
1
Preheat the oven to 200 degrees. Grease 12 muffin cups with butter or place a paper liner in each.
- Vegetable oil: 3 tablespoons
2
In a large bowl, mix all the flour, baking powder, cinnamon, and salt. Add the blueberries and mix again.
- Coarse-ground flour: 0.6 glass
- Wheat flour: 1 g
- Cornmeal: 0.6 glass
- Baking powder (raising agent): 1 tablespoon
- Ground cinnamon: 1 teaspoon
- Salt: 0.3 teaspoon
- Blueberry: 160 g
3
In another bowl, beat the egg, then add milk, honey, and vegetable oil, and beat again.
- Chicken egg (large): 1 piece
- Milk: 0.6 glass
- Honey: 5 tablespoon
- Vegetable oil: 3 tablespoons
4
Combine the egg mixture with the dry ingredients and gently but thoroughly mix.
5
Pour the batter into the molds, filling them two-thirds full, and sprinkle sugar on top.
- Caster sugar: 1 teaspoon
6
Bake for 20–22 minutes until cooked and golden brown.
