wholeliving

Banana-Blueberry Cornmeal Muffins

Martha Stewart Living, April 2008
  • Yield Makes 1 dozen
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Ingredients

  • Vegetable-oil cooking spray
  • 1/2 cup yellow cornmeal, preferably stone ground
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plus 2 teaspoons all-purpose flour
  • 1 1/2 cups mashed ripe bananas (from 3 large bananas)
  • 1/2 cup low-fat buttermilk
  • 1 tablespoon brown-rice syrup or honey
  • 1 tablespoon fresh lemon juice
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 1/2 teaspoons sanding sugar or granulated sugar

Directions

  1. Preheat oven to 375 degrees. Line a standard (12-cup) muffin tin with paper liners; coat liners with cooking spray.

  2. Whisk together cornmeal, baking powder, baking soda, salt, and 1 cup flour. In a large bowl, stir together bananas, buttermilk, rice syrup or honey, lemon juice, egg, and vanilla. Fold cornmeal mixture into banana mixture just until combined. Toss blueberries with remaining 2 teaspoons flour, and gently fold into batter.

  3. Spoon batter into prepared tin, filling to the brims. Sprinkle each muffin with sugar. Bake until a toothpick inserted into center of 1 comes out clean, about 30 minutes. Let cool completely in pan on a wire rack.

Cook's Note

Muffins can be stored in an airtight container at room temperature for up to 3 days.

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