Mini blueberry cornbread muffins

 MINI BLUEBERRY CORNBREAD MUFFINS 

 

Ingredients 

3/4 cup                 Milk (evaporated milk works well)*

                              Zest and juice of 1/2 a lemon

                              (Or zest and juice of 1 lime)

3/4 cup                 All purpose flour 

1/4 cup                 Whole wheat flour

1 cup                     Yellow cornmeal

1/4 cup                  Sugar

2 teaspoons         Baking powder

2                            Large eggs

1 teaspoon           Vanilla

1 stick                   Salted butter (vegan butter works too)

11/4 cup               Frozen blueberries 

Directions

Preheat the oven at 350°F and set oven rack in the middle. 

Combine 3/4 cup of milk with 1 tablespoon of lemon juice and the zest of one lemon in a small bowl (remember to zest it first).

Beat good two eggs in a big bowl, add a shy 1/4 cup sugar. Melt one stick of butter in microwave 33 seconds at a time. 

Sift 3/4 cup of all purpose flour and 1/4 cup of whole wheat one, 1 cup of yellow cornmeal  and 2 teaspoons baking powder in a medium size bowl.  Mix. 

Mix in 1/3 of dry ingredients to the egg mixture, then the milk, then half of the remaining dry ingredients, then the melted butter, then most of the remaining flours. Leave a little amount for mixing with the blueberries. Stir to incorporate the floor then add the floured blueberries and mix very lightly.

Use a cookie scoop or a tablespoon that you dip in water every time to fill each cup.  Yield 30 to 36 mini muffins.

Bake for 16 minutes.   

Bon appétit! 

Update May 2026:

The best I ever made.  I used heavy cream instead of milk with 1 tablespoon of water and 1 lime instead of half a lemon.  The texture is divine.   

*  Soy milk works too, heavy cream and 1 tablespoon of water for the best texture

* Note to self, I think 1/8 cup of sugar with a splash of water would be good too.  Let's try it next time.