I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation.
Brunch – that unique “meal” that is neither breakfast nor lunch. I happen to like having brunch. What’s not to like? We can all sleep in late and still have plenty of time to prepare some fresh-baked goods to share with friends and family.
You may recall that I recently made a Lemon Polenta Cake with Blueberry Sauce. The cake is delicious, but it’s a little too much for a brunch. Since the cornmeal that I used (P.A.N. Pre-cooked Yellow Corn Meal) is so versatile, I thought I would use it in the batter of some quick and easy muffins that would be perfect for brunch.
I started by making the streusel topping for the muffins. I used P.A.N. Pre-cooked Yellow Corn Meal, tapioca flour, brown sugar, and softened butter. I used two forks to try to make the streusel topping crumbly. My kitchen was a little warm, so I put it in the refrigerator while I got to work on the batter.
I cracked a couple of eggs into a large bowl. I then added the dry ingredients for the batter: P.A.N. Pre-cooked Yellow Corn Meal, almond flour, coconut flour, tapioca flour, sugar, baking soda, and salt. I then added the wet ingredients and the zest of one lemon and mixed well. I folded in one cup of blueberries. (You could add another cup if you like a lot of blueberries in your muffins.)
I spooned the batter into my muffin cups and topped each muffin with a little of the streusel topping. I baked them for about 18 minutes and then let them cool.
Blueberry Cornmeal Muffins with Streusel Topping
- 1/3 cup P.A.N. Pre-cooked Yellow Corn Meal
- 1/2 cup tapioca flour
- 1/2 cup brown sugar
- 6 Tablespoons butter softened
- 2 eggs
- 3/4 cup P.A.N. Pre-cooked Yellow Corn Meal
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 1/2 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 3 Tablespoons melted butter
- 1 3/4 cups buttermilk
- 1 teaspoon vanilla
- zest from one lemon
- 1 - 2 cups blueberries
Preheat oven to 400 degrees.
Prepare the streusel topping by combing the cornmeal, tapioca flour, brown sugar, and softened butter. Stir until it becomes a crumbly mixture. Set aside.
Crack eggs into a large bowl.
Add the dry ingredients to the bowl.
Add butter, buttermilk, vanilla, and lemon zest and mix well.
Fold in blueberries.
Spoon batter into prepared muffin pan. (I use parchment paper cups.)
Bake for 18 minutes or until golden brown.
The lemon zest and buttermilk create a light tasting flavor that pairs well with the cornmeal and blueberries.
Blueberry Cornmeal Muffin
I am delighted that P.A.N. Pre-cooked Yellow Corn Meal is making its way into kitchens in the US. When you see it at your local store, pick up a bag. To explore more recipes and get inspiration, check out the P.A.N. Tumblr page by clicking here. P.A.N. Pre-cooked Yellow Corn Meal is a great staple to have on hand in your pantry.