Blueberry Cornmeal Muffins with Thyme Glaze

Blueberry Cornmeal Muffins with Thyme Glaze

Jun 16, 2017 | Recipes, Spring, Summer

As I might have mentioned a time or two 😉 I really like to cook and bake and spend a lot of my time looking at/for recipes.  I also am a little fickle and go through phases on where I am sourcing recipes.  I have long been a fan of Cook’s Illustrated (particularly their desserts,) NY Times Cooking (Melissa Clark,) Epicurious, and Food 52.  A couple of years ago, I noticed a new magazine with gorgeous pictures and had to pick it up.  This became my newest baking crush, Bake From Scratch (The Bake Feed.)  My first issue had these muffins along with a few others that I made in rapid succession, because they were just all so yummy.  I like traditional flavors, so for strawberry season which is so short, I tend to stick with the tried and true, but with blueberries and peaches, the bounty lasts longer, so I will branch out.  These take a little time, but are very worth it in the end.  Changes I made: most definitely use muffin cup liners, because even in nonstick, they might get a little stuck and break also I made regular sized muffins (12ish) instead of the 8 jumbo, the recipe calls for.  You will just need to adjust the baking time.

Ingredients

  • 1⅔ cups (209 grams) all-purpose flour
  • 1 cup (150 grams) yellow cornmeal
  • 1 teaspoon (5 grams) baking powder
  • 1 teaspoon (5 grams) baking soda
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ cup (113 grams) unsalted butter, softened
  • 1⅓ cups (293 grams) firmly packed light
  • brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole buttermilk
  • 1½ cups fresh blueberries

 

  • Thyme Glaze

Makes ⅓ cup

Ingredients

  • 1¼ cups (150 grams) confectioners’ sugar
  • Thyme Syrup (recipe follows)

 

  • Thyme Syrup
     Makes ¼ cup
    Ingredients
    • ¼ cup (50 grams) granulated sugar
    • ¼ cup water
    • 4 sprigs fresh thyme

Directions

Muffins

  1. Preheat oven to 425°F. Line 8 jumbo muffin cups with parchment or paper liners, or spray with cooking spray.
  2. In a medium bowl, whisk together flour, cornmeal, baking powder, baking 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 buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Fold in blueberries.
  3. Spoon batter into prepared muffin cups. Bake for 5 minutes. Reduce oven temperature to 350°F, and continue baking until muffins are golden brown and a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 5 minutes. Drizzle with Thyme Glaze, and serve warm or at room temperature.

Thyme Syrup

  1. In a small saucepan, bring sugar, ¼ cup water, and thyme to a boil over medium-high heat, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat, and let cool completely. Remove and discard thyme sprigs.

Thyme Glaze

  1. In a small bowl, whisk together confectioners’ sugar and Thyme Syrup until smooth.

Sometimes it’s the unexpected flavor profiles that become our favorites. Blueberry, corn, and thyme might not be the first thing you think of when you think “blueberry muffin,” but trust us, this combination is killer.