One of my all time favorite things are the cornmeal muffins at the Sutton Place Hotel in Vancouver. They are mini, bite size and one of the best things to have any time of day! The cornmeal makes them a little bit sweet with a delicate crunchiness. So when I found this recipe in the Bake magazine, I knew I had to try it! I'll start with the sour cream - any muffin with this ingredient is going to be a winner. It makes the muffin so moist with a beautiful crumb. The rest of the ingredients, besides the cornmeal, are pretty basic so nothing to note. The cornmeal gives this muffin a bit of sweetness and a slight crunch to the muffin. The turbinado sugar on tops adds a bit more sweetness, but that being said, this is not an overly sweet muffin. One more thing - it's done in 1 bowl - what's not to love about that. Oh, I did I mention, I loved this muffin!
Let's get to the recipe. . .
Blueberry Cornmeal Muffins
In a large bowl, whisk together
1 c. sugar
1/3 c. veg oil
2 tsp. vanilla
When combined add in,1 at a time, mixing until combined
2 large eggs
stir in 1/2 c. sour cream
Sprinkle over top and mix
1 1/2 tsp. b. powder
add in and mix
1/4 tsp. b. soda
Gently fold in and stir until there no streaks of flour in the mixture
2 c. blueberries,
1 1/2 c. flour
1/2 c. cornmeal
Spoon the batter into greased muffin tins
Sprinkle with turbinado sugar
Bake at 350 for about 20-30 minutes depending on the size of muffin you make. Muffins are done when golden and lightly spring back when touched or when a toothpick comes out with just a few crumbs attached.
