Ingredients ( 8 muffins)
1 2/3 cups all purpose flour
1 cup yellow corneal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter softened
1 1/2 cups packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup whole buttermilk or greek yogurt
1 1/2 cups frozen blueberries
Method
Preheat oven to 210° c( 400° F)
Line 8 jumbo muffins cups (or more smaller) with parchment paper liners.
In a medium bol whisk together flour, cornmeal,baking powder,bakimg soda and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs one at a time,beating well after each addition. Beat in vanilla. Gradually add flour mixture to butter mixture alternately with greek yogurt or buttermilk,begining and ending with flour mixture, beating just until combined after each addition. Fold in blueberries.
Spoon batter into prepared muffins cups. Bake for 5 minuts. Reduce oven temperature 180°c (350°F) and continue baking until muffins are golden brown and a wooden pick inserted in center comes out clean, about 25 minutes.
Let cool in pans for 5 minutes.
Drizzle with thyme glaze and serve warm or at room temperature.
Thyme glaze
1/2 cup thyme syrup (recipe follows)
1 tablespoon fresh lemon juice
1 cup (120 grams) confectioners sugar
Whisk together thyme syrup , lemon and confectioners sugar until smoothy.
thyme syrup
1/4 cup water
1/4 cup granulated water
3 spring fresh thyme
In a small saucepan bring granulated sugar,water and thyme boil over medium heatstirring until sugar is dissolved.Remove from heat and let cool completely.Remove thyme spring.
By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
