Blueberry Cornmeal Muffins
From The ACE Bakery Cookbook
Hands-on time: 5 minutes
Baking time: 15 minutes (or until the toothpick comes out clean) Makes 8-12 muffins (depending on the size of the muffin pans)
½ cup + 2 tbsp all purpose flour
½ cup fine granulated sugar
½ tsp baking soda
1 ½ tsp baking powder
1 ½ tsp kosher salt
1 ½ tsp ground cinnamon
1 cup cornmeal (not corn flour, I still used a fine grind cornmeal rather than coarse)
3 large eggs
¾ cup sour cream
½ tsp vanilla extract
½ cup canola oil
½ tsp lemon zest
2 cups frozen blueberries (do not defrost)
1. Pre heat the oven to 350°F/175°C and spray muffin tins with cooking spray.
2. In a medium bowl whisk together eggs, sour cream, and vanilla. Gently stir this mixture into the dry mix and then pour the canola oil, while mixing continuously. When the oil is completely incorporated, fold in the lemon zest and blueberries.
3. Pour the batter into the prepared muffin tins (2/3 full). (I like to use a spring-loaded ice cream scoop for ease and consistency). Bake for 15 minutes and test for doneness by sticking a wooden toothpick in the center. If it comes out dry, they’re done.
4. Cool on a cake rack in the muffin tin until cool before removing the muffins.