Cornmeal Blueberry Muffins

Mmmmmmmmmmmmm............Blueberry Muffins.  A special treat to be sure, but these are unique because they have a little "crunch" in the batter - cornmeal! Yummy.  Also, they are a bit lower in fat than a regular muffin because this recipe calls for yogurt instead of eggs - the result is moist and delicious.


I took this picture before I slathered the muffins with the orange juice/confectioners' sugar concoction  - I thought they would look best photographed this way.  Everybody's a critic these days! I'm getting critiqued on my photography skills  (or the lack thereof).  Anyway the recipe is tasty. 


Ingredients~


1 C, plus 1 TBL all-purpose flour (spooned and leveled)
1 C fine yellow cornmeal
1/3 C sugar
1 TBL baking powder
1/2 tsp salt
1 C Vanilla flavored yogurt (I like Trader Joe's brand the best!  You could also use plain Greek yogurt)
3 TBL unsalted butter, melted and cooled
1 tsp vanilla
1 1/4 C blueberries (7 oz).
2 tsp orange zest, plus 2 tsp orange juice for glaze
1/3 C confectioners' sugar


Directions~


1. Preheat oven to 400. Line muffin cups with paper liners. In a large bowl, whisk together 1 C flour, cornmeal, sugar, baking powder, and salt. 


2. In a small bowl, whisk the yogurt, butter, vanilla and orange zest.  Add to the flour mixture, stirring just until combined - don't overmix!


3. In yet another bowl, toss the blueberries with 1 TBL of flour to coat. (Note: I didn't have fresh berries, so I used frozen which can create a sickly blue batter if you're not careful. Defrost berries in a colander, then pat dry on paper towels. Then proceed as with fresh berries).


4. Gently fold berries into the batter. Divide batter evenly among muffin cups (I use a cookie/ice cream scoop  for even measuring). Bake until puffed and golden on top, about 20 minutes, rotating pan once during baking. Let muffins cool, in pan, on a wire rack.


5. Stir orange juice and confectioners' sugar together and drizzle over cooled muffins. Let glaze set, about 10 minutes, before serving. Store in airtight container for up to 2 days.