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.
![blueberry-corn-yogurt-muffins](https://www.latestrecipes.net/wp-content/uploads/2020/11/blueberrycornyogurtmuffins800.jpg)
Happy Baking! ü
![blueberry-yogurt-corn-muffins-1](https://www.latestrecipes.net/wp-content/uploads/2020/11/blueberryyogurtcornmuffins1800.jpg)
First, mix egg, yogurt and vanilla extract in a bowl
![blueberry-yogurt-corn-muffins-2](https://www.latestrecipes.net/wp-content/uploads/2020/11/blueberryyogurtcornmuffins2800.jpg)
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
![blueberry-yogurt-corn-muffins-3](https://www.latestrecipes.net/wp-content/uploads/2020/11/blueberryyogurtcornmuffins3800.jpg)
Next, combine the wet and dry ingredients together..do not overmix.
![blueberry-yogurt-corn-muffins-4](https://www.latestrecipes.net/wp-content/uploads/2020/11/blueberryyogurtcornmuffins4800.jpg)
Coat frozen blueberries (you may also use fresh) with flour and stir into the batter gently.
![blueberry-yogurt-corn-muffins-5](https://www.latestrecipes.net/wp-content/uploads/2020/11/blueberryyogurtcornmuffins5800.jpg)
Spoon batter into muffin tins and bake for about 20-25 minutes
![blueberry-yogurt-corn-muffins-6](https://www.latestrecipes.net/wp-content/uploads/2020/11/blueberryyogurtcornmuffins6800.jpg)
Enjoy! ü
Blueberry Yogurt Corn Muffins
Equipment
Ingredients
- 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
Instructions
- 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.