Mixed Grain and Blueberry Muffins

When I dine at Kenny Rogers, I seldom pass up on their muffins. Even though their chocolate muffins are nice, my favourite is still their basic corn muffins. I came across this recipe for mixed grain and blueberry muffins. Thought bakers among you may like to try it.

The writer said these muffins aren’t at all like the cakey blueberry muffins from your local coffee shop. They have a nice texture and a wholesome, grainy flavor. Better yet, your child will get lots of fruit in each muffin. Happy baking!


2/3 cup rolled oats

1/2 cup low-fat milk

1/4 cup cornmeal

3/4 cup whole wheat flour

1/4 cup unbleached all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

Rounded 1/4 teaspoon salt

2 large or extra-large eggs

1/4 cup mild honey, like clover

1/2 cup buttermilk

1/4 cup canola oil

1 teaspoon vanilla extract

1 heaped cup blueberries (a 6-ounce box)

1. Preheat the oven to 400 degrees with a rack in the middle. Oil 12 muffin cups. Combine the oats and milk in a bowl, and let sit for 15 minutes, until the oats have softened.

2. Sift together the cornmeal, whole wheat flour, all-purpose flour, baking powder, baking soda and salt.

3. In a medium bowl, beat together the eggs, honey, buttermilk, canola oil and vanilla. Quickly whisk in the flour, then fold in the oats and the blueberries. Combine well.

4. Spoon into muffin cups, filling each two-thirds full. Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then remove and cool on a rack.

Yield: Twelve muffins.

Advance preparation: These will be good for a couple of days, and they freeze well. Thaw overnight or in the microwave.


Martha Rose Shulman can be reached at martha-rose-shulman.com.


Source: NY Times