Blueberry Cornmeal Muffins

Download the Victoria Island Blueberry Recipe Book

INGREDIENTS:

  • 1 1/2 cups all-purpose flour
  • 3/4 cup cornmeal
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 teaspoons finely grated orange
       zest, (optional)
  • 1 1/4 cups low-fat buttermilk,
       plus about 2 tablespoons for tops
  • 2 large eggs, separated
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 cups blueberries, (about 1/2 pound),
       picked over and rinsed
  • 2 1/2 teaspoons coarse sanding
       sugar, (optional)
  • Nonstick cooking spray
 

Preheat oven to 400 degrees, with rack in center. Lightly coat a standard muffin tin with cooking spray.

In a medium bowl, whisk together flour, cornmeal, granulated sugar, baking powder, baking soda, cinnamon, salt, and orange zest, if using. In a small bowl, whisk together buttermilk, egg yolks, and butter. Stir buttermilk mixture into flour mixture until just blended. In a mixing bowl, whisk the egg whites until just stiff. Gently fold whites and blueberries into the batter until just combined.

Spoon batter into prepared muffin tin, filling each cup three-quarters full. Bake 12 minutes. Remove from oven; gently brush tops with buttermilk, and sprinkle with sanding sugar, if desired. Continue baking until tops are golden and a cake tester inserted in a muffin center comes out clean, 6 to 8 minutes more. Let muffins cool slightly, about 10 minutes, before turning out of tin.

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