We love these muffins, and I make them fairly often. They are healthy, moist, and great.
I substitute one-third of the all-purpose flour with whole wheat, and use frozen wild blueberries when I don’t have fresh available. I also modified the recipe technique by topping each muffin with vanilla bean-infused turbinado sugar before putting them into the oven. If I don’t have orange zest readily available, I substitute vanilla extract.
This recipe was adapted from Martha Stewart Living.
Yield: 12 standard muffins
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 3/4 cup cornmeal
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 teaspoons finely grated orange zest or 1 tsp vanilla extract, as desired
- 1 1/4 cups low-fat buttermilk
- 2 large eggs, separated
- 2 tablespoons unsalted butter, melted
- 1 1/2 cups blueberries (about 1/2 pound), picked over and rinsed (frozen blueberries can be substituted)
- coarse sanding sugar, for topping
- nonstick cooking spray
- Preheat oven to 400 degrees, with rack in center, preferably on convection.
- Lightly coat a standard muffin tin with cooking spray.
- In a medium bowl, whisk together flour, cornmeal, granulated sugar, baking powder, baking soda, cinnamon, salt, and orange zest, if using.
- In a small bowl, whisk together buttermilk, egg yolks, butter, and vanilla extract, if using.
- Stir buttermilk mixture into flour mixture until just blended.
- In a mixing bowl, whisk the egg whites until just stiff.
- Gently fold whites and blueberries into the batter until just combined.
- Spoon batter into prepared muffin tin, filling each cup three-quarters full.
- Sprinkle the top of each muffin with coarse sanding sugar. (I use vanilla-bean infused turbinado sugar.)
- Bake muffins for about 15 minutes, or until a toothpick inserted in the comes out clean.
- Let muffins cool slightly, about 5 minutes, before turning out of tin. Serve.
Note: These muffins are best served warm from the oven. Muffins can be reheated in the microwave the next day (for about 20 seconds), or in a toaster oven.