CORNMEAL AND BUCKWHEAT BLUEBERRY MUFFINS

Cornmeal and Buckwheat Blueberry Muffins image

They are the antithesis of the cakey blueberry muffins you find in coffee shops. The berry quotient is generous here. If you find the buckwheat flavor too strong, swap flip the amounts of whole- wheat flour with the amount of and buckwheat flours (that is, use 125 grams whole- wheat and 65 grams buckwheat).

Provided by Martha Rose Shulman

Categories breakfast, brunch

Time 40m

Yield 12 muffins (1/3 cup tins) or 18 mini muffins

Number Of Ingredients 11

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Ingredients

65 grams whole- wheat flour (1/2 cup, approximately)
125 grams buckwheat flour (1 cup, approximately)
4 grams salt (rounded 1/2 teaspoon)
15 grams baking powder (1 tablespoon)
2 grams baking soda (1/2 teaspoon)
85 grams cornmeal (1/2 cup, approximately)
2 eggs
360 grams buttermilk (1 1/2 cups) or kefir
75 grams mild honey, such as clover (3 tablespoons)
50 grams canola or grape seed oil (1/4 cup)
250 grams blueberries, or a mix of blueberries and blackberries (1 3/4 cups, approximately)

Steps:

Preheat oven to 375 degrees. Oil or butter muffin tins. Sift together whole wheat flour, buckwheat flour, salt, baking powder and baking soda into a medium bowl. Stir in cornmeal.
In a separate large bowl whisk eggs with buttermilk or kefir, honey, and oil. Quickly stir in flour mixture. Fold in berries.
Using a spoon, measuring cup or ice cream scoop, fill muffin cups to the top. Bake 25 minutes, or until lightly browned and well risen. Remove from the oven and if muffins come out of the tins easily, remove from tins and allow to cool on a rack. If they don't release easily, allow to cool in tins, then remove from tins.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 214 milligrams, Sugar 7 grams, TransFat 0 grams