Blueberry Cornmeal Muffins

In Baking, Muffins, Snacks on April 9, 2012 at 10:06 pm

Like a lot of delectable recipes, I have been meaning to make these muffins for a while – and finally got around to it this morning. The recipe comes from my Elvis cookbook ‘Are You Hungry Tonight?’ and apparently they were popular in roadside cafes in the South when Elvis was growing up – or so the book says! I don’t think I quite nailed the recipe; the mixture seemed a little wet to me, and I think the cornmeal was a bit grittier than the one they must have used for this recipe. Nevertheless, they were delicious and I thought the recipe worth posting. However, I will have to make them again and tweak around the the ingredient proportions a bit more. I think because the cornmeal was a bit denser than it was meant to be, the blueberries rose to the surface, which is why they are exploding out of the muffins!

Anyway, here’s the recipe:

1 1/4 cups cornmeal

1 cup unsifted flour

1/4 sugar

1 tsp baking soda

1/2 tsp salt

1/4 cup brown sugar

1 egg

1 cup buttermilk

3/4 vegetable oil

1 1/2 cups fresh or frozen blueberries

Preheat oven to about 220 degrees celsius (450 F). Grease a 12 hole muffin tray. I had some leftover mixture and made an additional quarter batch – so you may want to grease a second tray. Combine the dry ingredients in a large bowl. In another bowl, combine egg, buttermilk and oil and whisk together. Pour wet ingredients into dry, stirring until blended. Fold blueberries in batter, being careful not to overstir otherwise the mixture will turn blue. Spoon into the muffin tray(s) and bake for 20 mins, or until cooked through. Serve warm with butter.


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