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Recipe by Faigy Grossmann

Corn-Blueberry Muffins

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Corn-Blueberry Muffins
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Egg - Wheat
20 Minutes
Diets
- Vegetarian - Pescatarian

You may be familiar with corn bread, which is traditionally served alongside savory foods to mop up gravy. While corn muffins have similar ingredients, they’re baked in a muffin tin as opposed to in a baking pan, they’re sweeter than corn bread (while still not too sweet), and they’re served as a dessert or snack as opposed to as a side dish. These muffins take literally 20 minutes from start to finish, are so simple to make, and use just a bowl and a mixing spoon.

Ingredients

Corn-Blueberry Muffins

  • 1 and 3/4 cups Mishpacha Flour

  • 1 and 1/4 cups fine cornmeal

  • 1/2 cup sugar

  • 1/4 cup Gefen Maple Syrup

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup oil

  • 2 eggs

  • zest of 1 lemon

  • 1 cup blueberries, tossed with 1 tablespoon Mishpacha Flour

  • 1/2 cup almond milk

Directions

Prepare the Corn-Blueberry Muffins

1.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease a metal muffin pan with flour and baking spray.

2.

In a mixing a bowl, combine all dry ingredients. Make a well in the center and add all the wet ingredients. Mix until all ingredients are just incorporated. Do not overmix. Gently fold in blueberries.

3.

Fill muffin cups to the top and bake for 15 minutes

Tips:


– This recipe calls for fine cornmeal, which may also be labeled as polenta flour. You can make it with a coarser cornmeal, but it will be slightly grainier and drier.

– For extra moistness, serve warm with a dab of butter!

– Bake these muffins directly in your pan without paper cups — they slide out smoothly, and skipping the paper liners will give you a crisp exterior.

– Feel free to change up the blueberries for chocolate chips, or leave the muffins plain.

Recipe tags

blueberries blueberry muffins corn muffins Faigy Grossmann
Corn-Blueberry Muffins

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kayla Reinheimer
kayla Reinheimer
3 months ago

and is mishpacha flour regular flour?

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kayla Reinheimer
kayla Reinheimer
3 months ago

is cornmeal cor starch?

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koreancook kc
koreancook kc
8 months ago

these were super delicous i just ommited the blueberrys since i dont love cooked fruit

0
Bracha Kalinsky
Bracha Kalinsky
1 year ago

delicious

0
Betty
Betty
1 year ago

These were delicious and easy to make, perfect for anytime, follow the directions exactly, left out lemon zest and blueberries and they were yummy

0
wpdiscuz   wpDiscuz

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