CORNMEAL AND BUCKWHEAT BLUEBERRY MUFFINS
They are the antithesis of the cakey blueberry muffins you find in coffee shops. The berry quotient is generous here. If you find the buckwheat flavor too strong, swap flip the amounts of whole- wheat flour with the amount of and buckwheat flours (that is, use 125 grams whole- wheat and 65 grams buckwheat).
Provided by Martha Rose Shulman
Categories breakfast, brunch
Time 40m
Yield 12 muffins (1/3 cup tins) or 18 mini muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Oil or butter muffin tins. Sift together whole wheat flour, buckwheat flour, salt, baking powder and baking soda into a medium bowl. Stir in cornmeal.
- In a separate large bowl whisk eggs with buttermilk or kefir, honey, and oil. Quickly stir in flour mixture. Fold in berries.
- Using a spoon, measuring cup or ice cream scoop, fill muffin cups to the top. Bake 25 minutes, or until lightly browned and well risen. Remove from the oven and if muffins come out of the tins easily, remove from tins and allow to cool on a rack. If they don't release easily, allow to cool in tins, then remove from tins.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 214 milligrams, Sugar 7 grams, TransFat 0 grams
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lamya stubbs
[email protected]I would definitely make these muffins again. They're a great way to start the day.
MD MOHEUDDIN
[email protected]These muffins are a little denser than I expected, but they're still really good.
Narjes Asad
[email protected]I'm so glad I found this recipe. It's a great way to use up leftover blueberries.
Lily Rosie
[email protected]These muffins are perfect for a grab-and-go breakfast. They're also great for packing in lunches.
Destinytobegreat
[email protected]I love how healthy these muffins are. They're packed with whole grains and fruit.
Nina Thompson
[email protected]Delicious! The muffins were a hit with my family.
Krishna Wagle
[email protected]These muffins were easy to make and turned out great! I'll definitely be making them again.
DC NC blanc emancipated
[email protected]I'm not a big fan of cornmeal muffins, but these were actually really good. The buckwheat flour added a nice nutty flavor.
Anarania Khan
[email protected]These muffins are so moist and fluffy. They're perfect for a quick breakfast or snack.
Akram Lakhan
[email protected]I love the sweet and tangy flavor of these muffins. The blueberries burst in your mouth with every bite.
Boipelo Selema
[email protected]These cornmeal and buckwheat blueberry muffins were a delightful surprise! The combination of cornmeal and buckwheat flour gave them a unique texture and flavor that was both hearty and satisfying.