This is one of the healthiest things I’ve ever tried baking. It has greek yogurt, cornmeal, blueberries, wholewheat flour and.. well, some sugar – for happiness, you know. 😊
To be honest, I didn’t like them, I had a hard time finishing one muffin; fortunately though, my family liked it especially my daughter whom I made these specifically for. She – my dear teenage daughter – lately had acquired a health/fitness bug, and became very choosy with food.
She would only eat my baked goods if I use wholewheat flour; if it has no icing / frosting; with less sugar, as much as possible it should be made with honey or something not fattening.
For her field trip, I decided to make these nutritious muffins; the recipe is adapted from Giada de Laurentiis, but instead of buttermilk, I replaced it with greek yogurt which I thinned with some milk to mimic buttermilk consistency and used wholewheat pastry flour.
I halved the recipe, like I almost always do when I’m trying it for the first time. There’s a step in the recipe that uses food processor to incorporate the butter, as if you’re making dough.
But I don’t have a food processor so I improvised by putting the butter in the freezer and grating it before adding to the flour-cornmeal mixture, a technique I’ve seen in some dough recipes.
Happy Baking! ü
First, mix egg, yogurt and vanilla extract in a bowl
Combine dry ingredients in another bowl, mix then add butter. If you don’t have food processor, put butter in the freezer for a few minutes to harden it then grate it before adding to the flour- cornmeal mixture
Next, combine the wet and dry ingredients together..do not overmix.
Coat frozen blueberries (you may also use fresh) with flour and stir into the batter gently.
Spoon batter into muffin tins and bake for about 20-25 minutes
Blueberry Yogurt Corn Muffins
Ingredients (click ingredient to buy it)
- 1 ⅓ cups Buttermilk I used greek yogurt / thinned a bit with some milk
- 2 pcs Eggs large size
- 1 teaspoon Vanilla Extract
- 1 ⅓ cups All Purpose Flour plus 1 tablespoon
- 1 ⅓ cups Yellow Cornmeal about 7 ounces
- ¾ cup Sugar
- 1 tablespoon Baking Powder
- ¾ teaspoon Fine Salt
- 1 ½ sticks Unsalted Butter chilled / cut into ½ inch cubes
- 1 ½ cups Blueberries frozen / 7 to 8 ounces; do not thaw
- Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with muffin liners.
- In a large bowl, whisk the buttermilk, eggs and vanilla to blend.
- Combine 1⅓ cups of the flour, the cornmeal, sugar, baking powder and salt in a processor, about 30 seconds. Drop in the cold butter cubes.
- Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal, stopping occasionally to check the size of the butter pieces, (they should be the size of rice kernels).
- Pour the dry ingredients over the buttermilk mixture.
- Using a thin, flexible spatula and a few quick strokes, fold the batter together, turning the bowl as you fold.
- In a medium bowl, combine the remaining 1 tablespoon flour and the frozen blueberries.
- Toss to coat the berries. Scatter the berries over the batter and fold in.
- Using a rounded ⅓ cup of batter for each muffin, fill the paper liners, mounding the batter in the center.
- Use a knife tip or spoon to reposition at least 1 berry so it is showing on top.
- Bake the muffins until puffed and browning at edges, and a tester inserted into the center comes out clean, 20 to 25 minutes.
- Let the muffins stand 5 to 10 minutes.
- Twist each muffin in place to loosen the edges from the pan.
- Lift the muffins out onto a rack and cool.