But it was. I had to make lots of blueberry muffins.
Not that my sisters minded.
I have another blueberry muffin recipe, but it wasn’t as good as I wanted it to be.
So consider this an update. A blueberry muffin update. A little bit of cornmeal, I found, makes a difference. And a good thick batter. Otherwise they’ll turn out limp and dry.
This makes 12 muffins. I doubled the recipe to make 24, so that my sisters and I could have four each.
But they ate my fourth muffin, so I’m angry with them. And next time I bake a chocolate cake…
1 cup brown rice flour
½ cup cornmeal
½ cup cornstarch
½ cup sugar
½ teaspoon salt
1 teaspoon cinnamon (yes, believe it or not, cinnamon)
3 tablespoons baking powder
3 tablespoons melted butter
1 cup milk
1 cup blueberries, frozen or fresh (do not thaw if frozen)
Preheat the oven to 375 degrees F. Line a twelve hole muffin pan with wax paper cups.
Mix the dry ingredients together in a large bowl.
Mix the wet ingredients together in another bowl.
Make a well in the center of the dry ingredients.
Add the dry ingredients to the wet ingredients.
Stir until just blended.
Add the blueberries.
Stir until the blueberries and dough are just blended. It’s extremely important not to overstir.
Spoon the dough into the prepared muffin pan. Cook for 45 minutes until muffins are golden brown and a knife inserted in the center comes out clean.
Eat them warm. With butter.