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. ü 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 1/3 cups buttermilk I used greek yougurt, thinned a bit with some milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/3 cups All-Purpose Flour plus 1 tablespoon
- 1 1/3 cups yellow cornmeal about 7 ounces
- 3/4 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon fine salt
- 1 1/2 sticks chilled unsalted butter cut into 1/2-inch cubes
- 1 1/2 cups frozen blueberries 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 paper liners.
- In a large bowl, whisk the buttermilk, eggs and vanilla to blend. Combine 1 1/3 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 1/3 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.