Sunday, 19 August 2012

Blueberry Lime Cornmeal Muffin


Today we hosted a young girl from out of town for a few hours.  She was participating in a national camp and needed a home stay for 4 hours before being driven to the airport.  When I picked her up I offered to spend the afternoon however she wished. She shared that she lives in a very small town in Saskatchewan, several hours from any city centre.  With an invitation to do anything, I expected her to say: can I go to the mall?  Instead, she asked "are there any museums or art galleries in this town?"  Wow.  Never underestimate youth.  They will surprise you every time.

We did end up going to a local museum after a quick lunch at our home.  As we were packing up to go, Josilin offered her a muffin.  She said "oh I love to bake!" and I was again, surprised and impressed.  You would think as the mom of a soon-to-be-teen, I would have more faith in our young people.  We didn't have the time to bake anything together, but in hindsight, I think we could have spent our afternoon doing just that. 
These muffins are really easy to mix up and take so little time- even a teenager could make them!  They are not overly sweet and the cornmeal adds a nice crunch, along with the ground almonds.  The Greek yogurt keeps things very moist.  The lime is subtle and unexpected, but adds a nice surprise.  Kinda like a teenager asking to go to a museum. 


Blueberry Lime Cornmeal Muffin

adapted from what's on my plate

1/2 cup sugar
zest of lime
1/4 tsp salt
1/2 cup flour
1/2 cup whole wheat flour
1/2 cup cornmeal
2 1/2 tsp baking powder
2 eggs
3/4 cup Greek yogurt
1/2 cup melted butter
3/4 cup blueberries
Crumble:
4 Tbsp butter
4 Tbsp sugar
4 Tbsp ground almonds
4 Tbsp flour

Preheat oven to 350degrees. 
In a large bowl, mix together the sugar, lime, salt, flours, cornmeal and baking powder.  In a smaller bowl, whisk together the eggs, Greek yogurt and butter.  Add the wet to the dry and mix until just incorporated.  Mix in 1/2 cup of blueberries.  Fill muffin liners with about 1/2 cup of batter and top with crumble (see below) and reserved blueberries.
Crumble: mix all ingredients in a small bowl until resembling course crumbs.
Bake at 350degrees for 25-30min.  Enjoy!

1 comment:

  1. Hi there. Food on Friday: Lemons and Limes is now open for entries. This looks like a neat one! I do hope you link it in. This is the link . Cheers

    I have just signed up to follow you on Google Reader. A follow back to Carole's Chatter would be wonderful. Cheers

    ReplyDelete