I can't think of anything better than a blueberry muffin. Well, scratch that maybe a cookie or cupcake...Or what about a croissant? Honestly I could talk for hours about baked goods, or just food in general. Where would we be without food? I decided to make these one afternoon while reading, watching Downton Abbey (OF COURSE). I thought that the orange and cornmeal was a unique departure from the regular blueberry muffins everyone knows and loves.
Speaking of loves, what is your favorite baked good? I need to make something this weekend to relieve stress, what do you recommend I make next?
- 1 cup plus 1 tablespoon all-purpose flour (spooned and leveled)
- 1 cup fine yellow cornmeal
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1 cup low-fat plain yogurt
- 3 tablespoons unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 2 teaspoons finely grated orange zest, plus 2 teaspoons orange juice
- 1 1/4 cups blueberries (7 ounces)
- 1/3 cup confectioners' sugar
Source: Everyday Food
- Preheat oven to 400 degrees. Line 12 standard muffin cups with paper liners. In a large bowl, whisk together 1 cup flour, cornmeal, granulated sugar, baking powder, and salt. In a small bowl, whisk together yogurt, butter, vanilla, and orange zest. Add to flour mixture, stirring until combined (do not overmix).
- In a medium bowl, toss blueberries with 1 tablespoon flour to coat, then fold into batter. Divide batter among muffin cups. Bake until puffed and set, about 20 minutes, rotating pan halfway through. Let muffins cool in pan on a wire rack.
- Stir together orange juice and confectioners' sugar. Drizzle over muffins and let glaze set, about 10 minutes, before serving.