blueberry muffins & corn muffins

NOLAchef-blueberry-corn-muffins

Back in NOLA whenever I wanted blueberry muffins I’d go to the store, buy a box of Jiffy for 44¢ and have tasty muffins or blueberry pancakes within 10 minutes.  

Sadly (but fortunately) all the processed and prepackaged foods here in Buenos Aires have ham & cheese, pollo, or dulce de leche flavors.  

Focus.  Okay, blueberries, also known as a SUPER food, are beyond healthy for our bodies, mind, and overall being.  They’re loaded with potent antioxidants (apparently from the anthocyanins, the pigments that make them blue), fiber, and vitamin C & K which helps slow down the aging process, improve our memory,  and fight off cancer and dementia.  AS ALWAYS, fruits and vegetables are most nutritionally effective when eaten raw and in their natural state- raw and whole as opposed to juiced or cooked.  So, if you plan on making these make sure you munch on a couple handfuls while you’re putting together your mise en place to get maximum greatness from your magical little blueberries.

Today we have two different recipes- blueberry muffins and blueberry corn muffins (pictured above).  I found the corn to be somewhat dry and a LOT heavier than the regular.  And in the morning, or whenever really, I don’t want my cute little muffin leaving me feeling like a fatty.  HOWEVER when I made the regular blueberry muffins I cut the amount of butter in half and substituted the rest with applesauce.  Maybe this would take some of the weight and dryness away from the corn variation??  Are y’all aware that you can substitute applesauce for butter in most baking recipes?  It’s a great tip, thanks Miriam.

Blueberry Muffins ::

  • 3 TBS butter at room temperature
  • 3 TBS applesauce
  • 1.25 cups sugar
  • 3 cups flour + 2 TBS flour
  • 1 large egg
  • 1 yolk
  • 1 cup milk
  • 3 tsp baking powder
  • splash of vanilla
  • 1/2 lemon plus zest
  • 1 tsp salt
  • 1.5 cups blueberries

Cream butter, sugar, and applesauce til light and fluffy.  Add whole egg, yolk, vanilla, lemon juice, milk and mix til well incorporated.  In a separate bowl or giant measuring cup combine flour, baking powder, and salt.  Sift and gradually add to the liquid mix.  Beat with electric mixer (or hand!) until a smooth batter is formed.  Fold in blueberries and spoon into greased muffin tin.  Bake at 375° for 35-40 minutes til golden brown.  Serve immediately with or without butter.

Blueberry Corn Muffins ::

  • 18 TBS (2+ sticks) butter at room temperature
  • 3/4 cup sugar
  • 3 TBS honey
  • 2 large eggs
  • 1 lemon
  • 3 cups flour
  • 1 cup corn meal
  • 3 tsp baking powder
  • 1/2 cup milk
  • 1.5 cup blueberries

Cream butter, sugar, and honey til fluffy.  Add eggs and mix well.  Sift together the corn meal, flour, salt, baking powder and add to egg mixture.  Mix carefully and slowly add milk until just incorporated.  Fold in berries and spoon into greased muffin tin.  Bake at 375°F for 30ish minutes.

If you’re in Argentina and in need of a blueberry fix, check out the products of Il Mirtilo de Suipacha.

Comments

  1. says

    Same here, I love how they look different! The corn muffins have so much texture in their look.

    I totally forgot to mention that I tossed in candied walnuts in half of the regular blueberry batter. VERY nice addition!!

    Si, los arandanos siempre son riiiiicos.

    • says

      No I buy it at the chino! The novios godmother owns a blueberry farm in Suipacha so I have a couple kilos in the freezer! :)
      You can find their products (Il Mirtilo) at the Argentina Independent Underground Market on June 9th! There may be a chipotle blueberry jam…

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