Canada / Canada's food guide
Blueberry cornmeal muffins
Cornmeal is made from corn, a food that has been grown by some Indigenous communities and in Canada for a long time. Serve these muffins with your favourite side of fruit.
Ingredients
- whole milk190 mL (¾ cup)
- lemon juice15 mL (1 tbsp)
- whole wheat flour375 mL (1 ½ cups)
- yellow cornmeal125 mL (½ cup)
- sugar125 mL (½ cup)
- baking powder10 mL (2 tsp)
- salt5 mL (1 tsp)
- frozen or fresh blueberries250 mL (1 cup)
- eggs2
- vanilla extract7 mL (½ tbsp)
- sour cream125 mL (½ cup)
- lemon zest1 lemon (about 7 mL/½ tbsp)
- sunflower oil125 mL (½ cup)
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Preheat the oven to 175°C (350°F). Line a muffin pan with silicon liners or use non-stick spray.
Prepare buttermilk by combining milk and lemon juice. Let sit for 10 minutes.
In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
In a small bowl, place blueberries and toss with 5 mL (1 tsp) of flour mixture. Set aside.
In a separate bowl, whisk together eggs, buttermilk, vanilla, sour cream, and lemon zest. Add to dry ingredients, along with sunflower oil. Stir until just blended; and then fold in blueberries. Do not overmix.
Spoon batter evenly into the prepared pan up to the top of each cup. Bake for 28 to 30 minutes, or until the tops are firm and golden around the edges. Cool muffins for a few minutes in the pan and then transfer to a wire rack to cool completely.
