Ingredients for Berry Cornmeal Muffins
- 1 ½ cups all-purpose flour
- ½ cup cornmeal
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- Lemon, Zest Of
- 1 cup mixed berries (e.g., blueberries, fresh or frozen)
- 1 large egg
- 1 cup milk
- ¼ cup vegetable oil (e.g., canola oil)
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar (for topping)
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How to Make Berry Cornmeal Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup cornmeal, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt, and 1 tablespoon lemon zest.
- In a separate bowl, gently toss 1 cup mixed berries (fresh or frozen) with 2 tablespoons of the dry flour mixture. This helps prevent the berries from sinking to the bottom.
- In a large measuring cup, whisk together 1 large egg, 1 cup milk (any kind), ¼ cup vegetable oil, and 1 teaspoon vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
- Gently fold in the berries.
- Evenly fill the muffin cups about ¾ full.
- Sprinkle the tops with 2 tablespoons of granulated sugar.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
47g
Fat
4g
Carbs
10g
