Prep time
15 min
Cornmeal is made from corn, a food that has been grown by some Indigenous communities and in Canada for a long time. Serve these muffins with your favourite side of fruit.
Cook time
25 min
Servings
12
Prep time
15 min
Cook time
25 min
Servings
12
Ingredients
- 190 mL (¾ cup) whole milk
- 15 mL (1 tbsp) lemon juice
- 375 mL (1 ½ cups) whole wheat flour
- 125 mL (½ cup) yellow cornmeal
- 125 mL (½ cup) sugar
- 10 mL (2 tsp) baking powder
- 5 mL (1 tsp) salt
- 250 mL (1 cup) frozen or fresh blueberries
- 2 eggs
- 7 mL (½ tbsp) vanilla extract
- 125 mL (½ cup) sour cream
- Zest of 1 lemon (about 7 mL/½ tbsp)
- 125 mL (½ cup) sunflower oil
Directions
- Preheat the oven to 175°C (350°F). Line a muffin pan with silicon liners or use non-stick spray.
- Prepare buttermilk by combining milk and lemon juice. Let sit for 10 minutes.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
- In a small bowl, place blueberries and toss with 5 mL (1 tsp) of flour mixture. Set aside.
- In a separate bowl, whisk together eggs, buttermilk, vanilla, sour cream, and lemon zest. Add to dry ingredients, along with sunflower oil. Stir until just blended; and then fold in blueberries. Do not overmix.
- Spoon batter evenly into the prepared pan up to the top of each cup. Bake for 28 to 30 minutes, or until the tops are firm and golden around the edges. Cool muffins for a few minutes in the pan and then transfer to a wire rack to cool completely.
Recipe highlights
Tips
- This simple recipe is great for involving little chefs at every step. It’s always fun to whisk and mix ingredients together, and watch muffins rise in the oven.
- Use liners for muffin tins as blueberries tend to stick.
- You can use other fresh or frozen berries such as raspberries, strawberries or blackberries. Frozen berries hold their shape when mixing and give the batter a nice touch of colour.
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