You could waste your morning spending money on pre-Black Friday deals or you could make these muffins instead.
They’re super easy, and for the most part free since this stuff’s probably in your pantry anyway. If not, it should be, not just because the world keeps panic buying your groceries, but because if it is, you can have unlimited muffins for breakfast. You’ll never convince me a coffee chain day-old muffin’s anywhere near as good what I bake fresh.
I have a short cut, too. I line up a bunch of quart mason jars and measure the dry ingredients in them—1 cup flour, 1 cup of corn flour, 1/4 tsp salt, 1 tablespoon of baking powder. and 3/4 cups sugar in each jar. I label them “muffin mix” and stack them in the pantry. Then half the work’s done.
Happy pandemic baking!
Blueberry Corn Muffins
I started with a master recipe in an antique cookbook. I changed it over the years and nothing bad happened. So, here you go. The antique cookbook said the muffins are ready when a broom straw comes out clean.
I prefer not to disassemble the tool I use to clean the bathroom for my baking. I stab a muffin with a steak knife and see if it comes out clean. If so, the muffin is done.
Time: 10 mins prep, 25 minutes baking
1 cup flour
1 cup corn flour
1/4 cup butter, melted
1 T baking powder
3/4 cup sugar
1/4 tsp salt
1 1/4 cup home-cultured yogurt, or 1 cup milk
1-2 cups blueberries, fresh or previously frozen (and thawed)
Mix everything but the blueberries. Otherwise you’ll squash them and have a purple mess.
Add blueberries in gently.
Place in greased muffin tin. Rainforest killing cupcake papers are optional.
Bake at 350 for around 20-25 minutes. It depends on the size of the muffin tin you use. I use large muffin tins, and it takes about 25 minutes.
Any berry will work in this. I use blueberries because I pick and freeze a truckload every year. You can also dice up apples, use nuts, flavor with almond or vanilla.
GLUTEN FREE: No.
VEGAN: Not this version.
KETO: Not even close.
INSTANT POT: I know people “bake” in these, but why?
COOK AHEAD: These freeze well.
COST: $ Nearly free—these are all pantry items, and if you don’t have blueberries, you can use any fruit, or even just some cinnamon.