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+ servings

Blueberry Yogurt Corn Muffins

Olive
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.
5 from 1 vote
Course Sweets, Sweets and Desserts
Cuisine American, English, Filipino
Servings 12 muffins

Ingredients
  

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.
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