Cornmeal and Buckwheat Blueberry Muffins
Published May 19, 2014
Andrew Scrivani for The New York Times
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
65 grams whole- wheat flour (½ cup, approximately)
125 grams buckwheat flour (1 cup, approximately)
4 grams salt (rounded ½ teaspoon)
15 grams baking powder (1 tablespoon)
2 grams baking soda (½ teaspoon)
85 grams cornmeal (½ cup, approximately)
2 eggs
360 grams buttermilk (1 ½ cups) or kefir
75 grams mild honey, such as clover (3 tablespoons)
50 grams canola or grape seed oil (¼ cup)
250 grams blueberries, or a mix of blueberries and blackberries (1 ¾ cups, approximately)
Nutritional analysis per serving
25 grams carbs; 28 milligrams cholesterol; 168 calories; 1 gram monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 3 grams fiber; 216 milligrams sodium; 5 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
In a separate large bowl whisk eggs with buttermilk or kefir, honey, and oil. Quickly stir in flour mixture. Fold in berries.
- Step 3
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.
Private Notes
Comments
I love the taste of buckwheat but after reading other cooking notes I decided to divide the flours to 3/4 cup buckwheat and 3/4 cup whole wheat. I used fine grain cornmeal and buttermilk instead of kefir. Although I usually cut the sugars down, I used the full 3 T of honey. The result - these are by far the best blueberry muffins I've ever had. They are so good I wasn't sure I wanted to share them.
In Western Europe I found only "silver-hulled" buckwheat (and flour) in the health food stores. It makes for a less "earthy" taste than the darker buckwheat flour that is sold in the US. Pancakes taste very different with the European buckwheat flour. You may find that you'll like the muffins with the silver hulled buckwheat flour (if you can find it… i think in Maine).
Converted this to Gluten free by using 75g buckwheat flour, 125 g sweet sourgum flour, 85g finely ground blue cornmeal for the grains. Also added 1 tsp xanthan gum. Everything else the same. Good flavor. Rose very well with nice rounded tops. Glazed with a simple icing sugar/lemon juice mix while still warm.
I used 95 g whole wheat and 95 g buckwheat. Also 3.5 T honey, only because my jar of honey says that's what 75 g of honey is. They taste like a nutty, slightly sweetened cornbread with berries in it. I quite like them, but I can see why some might not. I'm eager to try them again with molasses in lieu of honey.
Molasses instead of honey makes for equally good muffins, if not better. I ate them alongside a ham and field pea soup. Really good combo, even with the fruit.
I added 50% more blueberries and made 18 muffins. Highly recommend
is there a way to make these muffins gluten free for someone with Celiac disease?