Muffins with blueberries and corn flour: the recipe


Are you still racking your brain on the challenge? No worries, you still have till September first to figure things out :)

The pellagra challenge reminded me about the large amount of corn flour I have in the pantry. Frankly, besides polenta, I had no idea about what to do with it. To be honest, I prefer polenta in fresher seasons ;) Surfing the web, I found out that maize flour can be used also for breading and, surprisingly, in cakes, as long as there is a part of regular wheat flour.

And given that I have been complaining on Instagram about how sad my breakfasts became, I thought to bake some muffins with corn flours and, why not, with those blueberries that have been sitting in my fridge for too long.

Muffins with blueberries and corn flour

(Doses for 12 muffins)

  • 200 g of corn flour
  • 100 g of all purpose flour
  • 200 g of sugar
  • 200 g of butter
  • 1 egg yolk
  • 3 whole eggs
  • a handful of clean blueberries
  • 16 g of baking powder

Beat the eggs with the sugars, with the aid of an electric whisker, till you obtain a frothy batter. Add the flours and mix well. Melt the butter and add it to the batter. Finally, add the baking powder and mix well.

Take a muffin mold, with 12 holes or single-portions oven-proof mold, and place a baking cup into each hole. Pour the batter into each hole, so that the baking cups will be filled for about a half. Add 7-8 blueberries (they will sink, sigh :P) on each muffin. Bake at 180 ˚C in preheated convect oven, till the muffin turns golden-brown (try with a cake-tester, just to be sure).

These muffins last 3-4 days out of the fridge. Honestly, they taste better one day after than fresh! 

Have you ever used corn flour in a recipe that wasn't polenta?