Corn Muffins with Blueberries
Baking and Desserts • European
Description
Corn Muffins with Blueberries
Ingredients
- Coarsely Ground Rye Flour 5 oz
- Wheat Flour 5 oz
- Coarse Cornmeal 5 oz
- Baking Powder 1 tablespoon
- Ground Cinnamon 1 teaspoon
- Salt ¼ teaspoon
- Fresh Berries 5 oz
- Milk 5 fl oz
- Whole egg 1 piece
- Honey 5 tablespoons
- Granulated sugar 1 teaspoon
- Vegetable Oil 3 tablespoons
Step-by-Step Guide
Step 1
Preheat the oven to 390°F. Grease 12 muffin cups with oil or place paper liners in each.
Step 2
In a large bowl, mix all the flours, baking powder, cinnamon, and salt. Add the blueberries and mix again.
Step 3
In another bowl, beat the egg, then add the milk, honey, and vegetable oil, and whisk again.
Step 4
Combine the egg mixture with the dry ingredients and gently but thoroughly mix.
Step 5
Pour the batter into the cups, filling them two-thirds full and sprinkle sugar on top.
Step 6
Bake for 20–22 minutes until cooked through and golden brown.
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