Sometimes it’s the unexpected flavor profiles that become our favorites. Blueberry, corn, and thyme might not be the first thing you think of when you think “blueberry muffin,” but trust us, this combination is killer.
Blueberry Cornmeal Muffins
- 1⅔ cups (209 grams) all-purpose flour
- 1 cup (150 grams) yellow cornmeal
- 1 teaspoon (5 grams) baking powder
- 1 teaspoon (5 grams) baking soda
- ½ teaspoon (1.5 grams) kosher salt
- ½ cup (113 grams) unsalted butter, softened
- 1⅓ cups (293 grams) firmly packed light
- brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole buttermilk
- 1½ cups fresh blueberries
- Thyme Glaze (recipe follows)
- Preheat oven to 425°F. Line 8 jumbo muffin cups with parchment or paper liners, or spray with cooking spray.
- In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Fold in blueberries.
- Spoon batter into prepared muffin cups. Bake for 5 minutes. Reduce oven temperature to 350°F, and continue baking until muffins are golden brown and a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 5 minutes. Drizzle with Thyme Glaze, and serve warm or at room temperature.
Makes ⅓ cup
- 1¼ cups (150 grams) confectioners’ sugar
- Thyme Syrup (recipe follows)
- In a small bowl, whisk together confectioners’ sugar and Thyme Syrup until smooth.
Makes ¼ cup
- ¼ cup (50 grams) granulated sugar
- ¼ cup water
- 4 sprigs fresh thyme
- In a small saucepan, bring sugar, ¼ cup water, and thyme to a boil over medium-high heat, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat, and let cool completely. Remove and discard thyme sprigs.
Read the whole article in Bake From Scratch Winter 2016.