Blaubeermuffins mit Maismehl (30 von 32)

If you look at the recipes I´ve uploaded on this blog over time, you´ll probably notice that there a quite a few muffin recipes. My love for muffins might have something to do with nostalgia, due to the fact that they were the first things I experimented with then I was little. Or maybe it has to do with the fact that they are very yummy, versatile and incredibly handy. Breakfast, snack, dessert, they can be used for almost everything.
Blaubeermuffins mit Maismehl (6 von 32)Today´s post is a cooperation with the new baking app Simply Yummy. Since the app is only in German however, I will just give you the recipe here. If you are interested in the app (and understand German) just klick here.

I wanted to try this muffin recipe because a) I love blueberries and b) I was interested in trying out cornmeal in a sweet recipe. They turned out pretty great. The cornmeal makes for an interesting consistency, they are a little firmer than regular muffins. They are also not too sweet and make for a great breakfast.Blueberry-cornmuffins (9 von 40)

Makes about 12:

350 g Blueberries (fresh or frozen)

250 g soft butter

140 g sugar

4 tbsp. honey

2 eggs

300 g all-purpose flour

120 g cornmeal

2 teaspoon baking powder

1 pinch of salt

120 ml milk

1) Preheat the oven to 190°C. Butter a muffin form. If using fresh blueberries, wash them. Using n electric mixer, whip butter, 120 g sugar and honey until creamy. Add eggs one by one and mix well.

2) In a separate bowl mix flour, cornmeal, salt and baking powder. Add to the butter-sugar-mixture, together with the milk. Lastly, add blueberries.

3) Pour the batter into the muffin form and brush each muffin with a little bit of water. Add the remaining sugar and bake the muffins for about 30 minutes.Blaubeermuffins mit Maismehl (29 von 32)


2 thoughts on “Blueberry-cornmuffins

    1. Ich war auch total begeistert. Vor allem das Maismehl bringt eine interessante Geschmackskomponente. Viel Spaß beim Nachbacken. 🙂

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