Blueberry Almond Cornmeal Muffins

by HM

Blueberry Almond Corn Muffin

With tons of blueberries and a crunchy sugar top, these blueberry muffins might be your new best friend!

Blueberry Almond Cornmeal Muffins

Who doesn’t love a blueberry muffin? Unless you are deathly allergic to berries, you more than likely don’t have too many bad words to say about blueberry muffins. One of the beautiful things about blueberry muffins is that they are a perfect way to enjoy berries when it isn’t exactly peak berry season. Don’t get me wrong….I LOVE pears and apples but, right around this time, when winter just won’t GO AWAY and spring has yet to officially shove it’s way into the picture, I start to get antsy for some other options. Enter the Blueberry Almond Cornmeal Muffin.

I love nothing more than a harmonious blend of ingredients that all love each other. For these muffins, I use a mixture of flour, almond meal (Bob’s Red Mill sells one, or you can make your own in a food processor with a little bit of flour), and finely ground cornmeal (Indian Head!). Almonds and blueberries love each other. Blueberries and cornmeal love each other. And, just to seal the deal, I toss in a little lemon zest because all three of the aforementioned are just bonkers in love with lemon.

Optionally, if you want the ingredients above to squeal like a teenage Bieber fan, you can add a little cardamom. I typically opt in whenever cardamom is an option. Yes, it’s a little bit pricier than other spices but, a little goes a LONG way and it’s just DREAMY.

Frozen blueberries can be substituted for the fresh, but I don’t recommend it wholeheartedly. They tend to melt and stain the batter, resulting in grayish streaks throughout after baking. Fresh berries yield the best results. Enjoy! – HM

Blueberry Almond Cornmeal Muffins

1 cup all-purpose flour, plus more for berries

1/2 cup almond meal/flour

1/2 cup yellow corn meal

2 teaspoons baking powder

1/2 teaspoon Kosher salt, pref. Diamond Crystal

1/4 teaspoon ground cardamom, optional

1 stick unsalted butter, room temperature

3/4 cup sugar

2 large eggs

1 tablespoon finely grated lemon zest

1 teaspoon vanilla

1/4 cup whole milk

1/4 cup buttermilk

2 cups fresh blueberries

coarse sugar

Heat oven to 375°. Line a standard muffin pan with liners or, alternatively, arrange free-standing paper liners on a rimmed baking sheet. In a medium bowl, whisk together flour, almond meal, corn meal, baking powder, salt, and cardamom, if using. In a large bowl, cream the butter and sugar until light and fluffy, scraping down the sides occasionally. Beat in lemon zest and vanilla.

Combine the milk and buttermilk. Stir into the butter and sugar, alternating twice with the dry ingredients, until thoroughly combined. Toss blueberries with about 2 teaspoons flour, then fold berries into batter. Fill liners about 2/3 full and sprinkle tops with coarse sugar. Bake until light golden and set, about 25 minutes, rotating pan halfway through. Let cool before serving.

Makes 12

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