Wednesday, April 22, 2015
Blueberry-Banana Cornmeal Muffins
Blueberry-Banana Cornmeal Muffins (adapted from Martha Stewart)
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup plus 2 teaspoons all-purpose flour
1 1/2 cups mashed ripe bananas (3 large or 4 medium bananas)
1/2 cup buttermilk
1 tablespoon honey
1 tablespoon fresh lemon juice
1 large egg
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
Preheat oven to 375 degrees and line a standard muffin tin with paper liners.
In a medium bowl whisk together the cornmeal, baking powder, baking soda, salt, 1 cup of flour and 1/4 teaspoon cinnamon. In a large bowl stir together the mashed bananas, buttermilk, honey, lemon juice, egg and vanilla. Fold the dry mixture into the banana mixture just until combined (don't over mix). Combine the blueberries with the remaining 2 teaspoons of flour and carefully fold the blueberries into the batter.
Spoon the batter into prepared muffin tin and fill 3/4 to the top. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool on a wire rack before serving.