Ingredients Jump to Instructions ↓

  1. 1 cup of white flour

  2. 1 cup corn meal (medium grain)

  3. 1/4 cup organic cane sugar (also know as Turbinado sugar)

  4. 1 tsp. salt

  5. 1 1/2 tsp. baking powder

  6. 1 tsp. baking soda

  7. 1 TB. tangerine zest (lemon or orange)

  8. 1 whole egg

  9. 1 TBS. Sunflower oil

  10. 1/3 cups of plain white yogurt ( you can also use light sour cream or smetana)

  11. 1/2 cup milk

  12. 1 cup of fresh blueberries

  13. Muffin tins or Brioche molds, (I used 4 large Brioche molds size 12 cm / 4.7 inch )

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375c / 190c. Prepare the tins or molds by either lining with paper cups or cover the molds/tins with a little oil then dust with flour. (this is a great tip because it will help the muffins come out of the molds easier)

  2. Mix all the dry ingredients in a large bowl. In another bowl dust the blueberries with white flour, this is to try to prevent them from bleeding too much. Make a small well in the dry ingredients and in the center add the egg,oil,milk and the yogurt. Start mixing all the ingredients until you have a smooth well blended batter. Gently fold in the blueberries, and mix all ingredients thoroughly. If you over-mix the blueberries will break down and the batter will turn purple( of course it doesn't affect the taste only the color, so it could be a fun thing to try.)

  3. 3.Fill the tins/molds 3/4 of the way and bake for 20 minutes in center of the oven. After about 15 minutes check by inserting a toothpick in the center to see that they have baked all the way through. If the toothpick comes out with batter you'll need to continue baking until it's dry.

  4. Allow to cool for 10 minutes before serving them. If you are eating them the next day and would like them warm you can always microwave the muffins.


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