Corn Muffins or Corn Blueberry Muffins
1 c - 1 T (4.75 oz) flour
3/4 c (4 oz) yellow corn meal
⅓ c brown sugar
⅓ c sugar
1 ½ t baking powder
½ t baking soda
½ t salt
1 c (8 oz) sour cream
½ c (4 oz) unsalted butter melted
1 t vanilla
1. Heat oven to 350. Position an oven rack to the middle position. (1)Line a muffin pan with 12 cupcake liners. Spray lightly with cooking spray and set aside.
2. In a medium bowl add flour, corn meal, both sugars, baking powder, baking soda and salt. Mix well and set aside. If adding blueberries, prepare the dried blueberry mix-in by breaking the pieces apart if they are frozen, or just separating them if they’re not. Sprinkle flour and blueberries and stir to coat. Set aside.
3. In the bowl of an electric mixer add sour cream, melted butter, egg, and vanilla. Mix with the paddle attachment until just blended.
4. With the electric mixer on low, add the dry mixture. Mix until (1)just blended. Using a (2)ice-cream-scoop, scoop batter into prepared muffin tin. This is a thick batter and will mound slightly above the liner. Bake 17-20 minutes or until they (3)spring back slightly when touched. Remove from oven and cool 5 minutes. Remove to a cooling rack or serve hot.
Corn Blueberry Muffins
1/3 c dried blueberry mix-in
1 T (.25 oz) flour
Prepare the dried blueberry mix-in by breaking the pieces apart if they are frozen, or just separating them if they’re not.
Toss with flour. Set aside.
Follow the instructions for the corn muffins.
Add the prepared blueberries when adding the dry mixture to the wet
mixture. Follow the remainder of the instructions.
These make great mini-muffins as well. Use mini-muffin liners and follow the same instructions. Decrease the baking time by 2-5 minutes.
This batter freezes very well when separated into a muffin pan lined with cupcake wrappers. Follow the instructions up until baking. Cover with plastic wrap and freeze until solid. Remove from pan store in a zipper-lock bag. To bake, place them back in the muffin pan and bake as directed, adding a few extra minutes because they are frozen. They bake perfectly from a frozen state. I have not tried to defrost them first, but I think it would work fine.
1. I like to line muffin pans with cupcake liners for three reasons:
1) The muffins don’t stick to the pan.
2) It’s easier to freeze and package them.
3) The bottoms don’t burn. It seems they are more likely to without liners.
It’s also nice to lightly spray inside the liner so the delicate muffin will release easily.
2. Muffins should be tender so be careful not to over-mix the batter. Mix only until the last bit of flour blends in.
3. A spring-release ice cream scoop is really useful for these muffins. A standard scoop is the exact amount needed to fill the cup. This is a stiff batter and the release lever is helpful in transfering them.
4. To test done-ness of muffins, cupcakes, and cakes, first peek through the oven window. If the sides are starting to crack open the oven and very lightly touch the middle of one. If it jiggles, gently close the oven and bake an additional 2-5 minutes. Test again by very lightly touching one. It is done when it springs back gently. If it is very firm it is over-done.
5. I have a gas oven and tried baking two muffins pans side by side. The bottoms burnt badly while the tops were underdone. I think the pans were preventing the heat from circulating, so most of the heat was at the bottom. I don’t know if this would happen in an electric or convection oven.