So, I meant to make these for a breakfast treat for the car ride to Rehoboth Beach, Delaware last week, where I went on vacation with my family. But, I ran out of time and got bagels instead.
But woah! As I stirred the frozen blueberries in the mix, their skins started peeling off! It was like taking the mask of of Darth Vader - inside they are all greenish and pale and sickly looking. I did go a little overboard on the berries to compensate- recipe only called for a cup but I threw the whole pint in, so they were a little less muffin like, a little more massive blueberry craters interspersed with dough bridges throughout. Definitely edible, though!
BLUEBERRY CORNMEAL MUFFINS
1-1/4 cups all-purpose flour
3/4 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen blueberries
1 cup milk (I used yogurt that was nearing its expiration date)
1/4 cup vegetable oil
2 egg whites
In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Add blueberries. Stir in milk and oil just until mixed. In a bowl, beat egg whites until stiff peaks form (I used my kitchen aid mixer); fold into batter. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Yield: about 1 dozen (mine made 16).