Ok, so these muffins are a mouthful - and not just the big bite you take warm from the oven. The mouthful is in the name - Blueberry Basil Cornmeal Muffins - they were going to be Lemon Blueberry Basil Cornmeal Muffins but I dropped the lemon because it was just way too wordy.
So even though these muffins have the longest name ever, they are such a delicious combo that leaving out any of those things just wouldn’t do. While the basil may seem like the odd man out it truly isn’t - it's one of those additional flavours that don’t overwhelm, but basically just makes you stop and think - hmm, what is that taste? It’s just so good!
The other unique and oh so good thing about these muffins is the cornmeal. I like nice coarse cornmeal personally because it gives you that gritty texture that you expect in cornbread but instead it’s mixed with blueberries, making these muffins something unforgettable.
Lastly, make sure that you sprinkle the tops of the muffins with sugar - you get that crunchy sweet top that seriously every muffin should have. And while you're at it, you should probably sprinkle the top of every muffin with a little sugar because it’s sugar, and that makes everything just a little bit more delicious!
prep time 20 minutes
cook time 20 minutes
total time 40 minutes
3/4 cup medium grind cornmeal
1 1/4 cup flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 tbsp fresh basil
3/4 cup white sugar + additional for topping
1 tsp vanilla
1/2 cup melted butter
1 cup milk
1 cup blueberries
Preheat oven to 375 then line a muffin pan with 12 paper liners.
In a large bowl combine cornmeal, flour, baking powder, baking soda, salt, thinly sliced basil leaves and the zest of the lemon.
In a medium bowl whisk together sugar, eggs, vanilla, melted butter, milk and the juice of 1/2 a lemon. Pour liquid into the flour - stirring until just combined. Add in blueberries and fold gently until blueberries are evenly distributed.
Equally divide between the 12 muffins liners then sprinkle the top of each muffin with sugar. Bake for 20-25 minutes or until a toothpick comes out clean. Transfer to a cooling rack and allow to cool completely before storing in an airtight container.