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Moist blueberry cornmeal muffins

updated

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Ingredients for 1 servings:

  • 180 g corn flour
  • 90 g wheat flour, type 405
  • 100 g clarified butter, melted
  • 150 g blueberries, fresh or frozen
  • 125 ml milk, 1.5% fat
  • 130 g raw cane sugar
  • 2 m.-sized eggs
  • 3 tsp, leveled baking powder
  • 1 pinch of salt
  • 1 pinch of cinnamon
  • 1 lemon(s), organic, grated peel

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

for 15 muffins

Beat the eggs with the brown sugar until frothy. Then add the milk and melted clarified butter. Combine the remaining ingredients, except the blueberries, and mix everything separately with a hand mixer on high for 3 minutes. Stir in the blueberries and divide the batter between the ramekins. Place in an oven preheated to 200 degrees Celsius (convection oven) and bake for about 20 minutes until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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