Fine White Cornmeal Muffins
Use your favorite fruit in these sweet white corn muffins.
Servings 16 muffins
Cost 5
Ingredients
- 1-2 tablespoons softened butter for greasing muffin tins
- 2 ¼ cups all purpose flour (283 grams)
- 1 cup fine white cornmeal (145 grams)
- ¼ cup cornstarch (32 grams)
- 1 ¼ cups white granulated sugar (250 grams)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon lemon zest
- 1 cup blueberries, fresh or frozen (you can use more to taste)
Wet Ingredients
- 2 large eggs
- ⅔ cup vegetable oil or olive oil (or corn oil)
- 1 cup whole milk
- 1 cup sour cream or full fat Greek yogurt
- ½ teaspoon vanilla extract (optional)
Instructions
- Bring all ingredients to room temperature.
- Preheat the oven 400F degrees. Grease muffin tins generously with butter.
- Whisk the dry ingredients together in a large bowl. Try to whisk for at least a minute so that everything is very evenly blended. You can add the blueberries to the dry ingredients or add them later in the process.
- In a medium size bowl whisk together the eggs, oil, milk and yogurt (or sour cream). Add vanilla if using.
- Make a well in the dry ingredients and add the wet ingredients. Mix with a rubber scraper just until blended. The batter should be pretty thick.
- Divide the batter between the muffin tins. It should come to the top and mound.
- Bake for 22-25 minutes or until muffins are lightly browned on top and edges.
- Let the muffins cool in the pan for about 5 minutes, then carefully loosen and transfer to a wire rack.
Notes
Even with 1 ¼ cups sugar they are not overly sweet. I don't recommend cutting it in this particular recipe because the sugar is balanced with all the flour and white cornmeal.