Cornmeal Bumbleberry Muffins
PREP TIME
15 min.
COOK TIME
20 min.
Serving Size
12 muffins
Bumbleberries aren’t a berry at all, but simply a term used for a mixture of berries. So come summertime when berries are at their peak, these muffins are a perfect choice.
Ingredients
- 1 cup (250 mL) all-purpose flour
- 3/4 cup (175 mL) cornmeal
- 1/2 cup (125 mL) granulated sugar
- 4 tsp (20 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) milk
- 1/3 cup (75 mL) butter, melted and cooled
- 1 egg
- finely grated zest from 1 lemon
- 1 1/2 cups (250 mL) mixed berries, such as raspberries, blueberries and blackberries
Directions
| 1. | Preheat your oven to 375°F (190°C). Butter a muffin pan or line with paper liners. In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt. |
| 2. | In a medium bowl, whisk together milk, butter, egg and lemon zest. Pour over dry ingredients. Sprinkle with berries and stir until just combined. |
| 3. | Spoon into prepared muffin pan (they will be full). Bake for about 20 min or until a tester inserted in the center comes out clean. Let cool in pan for 5 min. Transfer to a rack to cool completely. |
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