Lemon Basil Blueberry Muffins
From The Herb Society of America: This is a wonderfully delicious and fragrant muffin; it is sweet like cake. The addition of blue corn is fun and tasty – gives a bit of added texture and the corn is sweet. If you aren't familiar with blue cornmeal, try it and you will find its earthy taste is good in cornbread, muffins, and blue corn pancakes. You can use yellow or white cornmeal if you don't have the blue. Use a combination of lemon and cinnamon basil for the fragrance and flavor; the citrus and the spice go well with the blueberries. However, if you don't have both basils, either one can be used on its own and still make a tasty muffin.
Ingredients
- unsalted butter↗1⁄2 cup
melted
- unbleached flour↗1 2⁄3 cups
- blue cornmeal↗1⁄3 cup
- baking powder↗2 teaspoons
- salt↗1⁄2 teaspoon
- packed light brown sugar1⁄3 cup
- granulated sugar↗1⁄3 cup
- freshly ground nutmeg↗1⁄8 teaspoon
- blueberries1 cup
generous
- milk↗1 cup
- extra large eggs2
- minced basil leaves1⁄4 cup
(lemon and or or cinnamon)
Step-by-step instructions
- 1
Preheat oven to 400°F Use a little of the butter melted for the recipe to lightly brush the muffin tin. Set aside the remaining butter to cool.
- 2
In a mixing bowl, combine the flour, cornmeal, baking powder, salt, sugars, and nutmeg and toss well. Rinse the blueberries, pick over them, and drain well. Put them in a small bowl and toss them with 1 tablespoon of the flour mixture to coat them.
- 3
In a small bowl, lightly beat the eggs with a fork or a whisk, add the milk, and blend well. Stir in the melted butter and minced basil. Pour the liquid ingredients into the dry ingredients and stir to barely combine. Add the blueberries, folding them in gently, until they are just incorporated into the batter. Do not overmix.
- 4
Spoon the batter evenly into the muffin tins filling them about two-thirds full. Place in the middle of a hot oven and bake for about 20 minutes, until just golden brown, or a tester comes out clean. Cool in the tin for 5 minutes or so, loosen with a metal spatula and cool on baking racks or eat them warm.
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