Sunday, February 21, 2010

Blueberry Walnut Corn Muffins

I've been on a muffin kick lately. My current favorites are blueberry walnut corn muffins, made with a blend of corn meal, almond flour, and all-purpose flour. The muffins are adapted from a recipe for almond cranberry cornbread that I posted about in December. (I've discovered that it's easier not to eat 1/4 batch in a single sitting if I divide the recipe between 12 muffin cups.)

The adaptation is really simple: I substituted 1 cup frozen blueberries (tossed with 1 tablespoon flour) and 1/2 cup walnuts for the almonds, canola oil, and cranberries called for in the original recipe. Blueberries are a nice addition to corn muffins, and blueberries and walnuts taste great together. Mix the blueberries and walnuts in after combining the wet and dry ingredients.

Original recipe here.


bonnie said...

wow these look so delish!!

great pics!!


Healthy. Happy. Well. said...

Defnitely will be making! Thanks for posting! Have a great weekend!