Blueberry Cornmeal Cupcakes

Name: Blueberry Cornmeal Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 110 g unsalted butter (room temperature); 110 g Demerara sugar; 120 g light soft brown sugar; 2 large eggs (pasture-raised or organic); 160 g all-purpose flour (sifted); 140 g fine cornmeal; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 125 ml buttermilk; 130 g blueberries (fresh or frozen, room temperature); to taste powdered sugar (optional, for dusting)

A breakfast treat that falls between a cupcake and a muffin, made with cornmeal for a satisfyingly crisp texture, paired with the delicious flavor and vibrant color of blueberries.

45 min

Medium

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Ingredients

unsalted butter (room temperature) 110 g

Demerara sugar 110 g

light soft brown sugar 120 g

eggs (pasture-raised or organic) 2 large

all-purpose flour (sifted) 160 g

fine cornmeal 140 g

baking soda 1/2 tsp

baking powder 1/2 tsp

salt 1/2 tsp

buttermilk 125 ml

blueberries (fresh or frozen, room temperature) 130 g

powdered sugar (optional, for dusting) to taste

Instructions

Prep and Preheat

Preheat oven to 160°C (fan)/180°C/350°F/gas mark 4. Line 1-2 12-hole muffin tins with cupcake liners of appropriate size and quantity.

Cream Butter and Sugar

In a large mixing bowl, cream the butter and sugar until pale and smooth using an electric hand mixer, which takes 3-5 minutes. Add the eggs one at a time, beating for several minutes after each addition.

Mix Dry Ingredients

Mix the all-purpose flour, cornmeal, baking soda, baking powder, and salt together in a separate bowl.

Alternate Additions

Add one third of the flour mixture to the creamed mixture and stir until just combined. Add half of the buttermilk and stir until just combined. Repeat these steps until all of the flour mixture and buttermilk are incorporated.

Fold in Blueberries

Gently fold in the blueberries. (Tip: To prevent the blueberries from sinking to the bottom, you can first lightly toss the blueberries with a thin layer of flour before folding them into the batter.)

Fill Liners and Bake

Carefully spoon the batter into the cupcake liners, filling them about two thirds full. Place in the oven to bake for about 25 minutes, until slightly risen and golden brown. Insert a toothpick into the center of a cupcake to test – it should come out completely clean.

Cool and Serve

Remove from the oven and let rest in the tin for about 10 minutes. Can be served warm with butter and fresh blueberries. A light dusting of powdered sugar can be added before serving if desired.