KUYPERS CREATIVE / DEVELOPMENT RECIPE
Cornmeal brings a little texture to the crumb. Blueberries do the juicy work, and lemon zest keeps the batch bright without a sugar glaze.
Untested draft. Measurements and timings need a physical trial.
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Make it
Yield: 6 standard muffins
Estimated timing: Estimated 15 minutes preparation, 20-24 minutes baking and 10 minutes cooling; about 50 minutes total. Untested estimate.
Ingredients
- 90 g plain all-purpose flour
- 60 g fine yellow cornmeal, not coarse polenta
- 50 g sugar
- 1 teaspoon baking powder
- 1/8 teaspoon fine salt
- 1 large egg, about 50 g without shell
- 100 mL milk
- 40 mL neutral cooking oil
- 1 teaspoon finely grated lemon zest
- 80 g fresh blueberries, washed and dried
Method
Prepare tin
Heat oven to 190 C / 375 F. Line six wells of a standard muffin tin with paper liners. Use fine cornmeal, not coarse grits or polenta.
Mix dry and wet
Whisk flour, cornmeal, sugar, baking powder and salt in one bowl. In a second bowl whisk egg, milk, oil and lemon zest.
Combine
Pour wet mixture into dry ingredients and fold just until no dry flour remains; do not beat smooth. Fold in blueberries gently. Divide batter evenly among six lined wells.
Bake and cool
Bake 20-24 minutes until tops are lightly golden and a skewer inserted into crumb, avoiding a berry, comes out without wet batter. If needed continue in 2-minute intervals. Cool in the tin for 5 minutes, then carefully transfer to a rack for at least 5 minutes. Serve without glaze or extra topping.
Allergens and handling
Contains wheat, egg and milk. Check cornmeal, baking powder and other labels for cross-contact. No gluten-free or allergen-free claim.
Use washed produce and clean utensils; follow ingredient label storage instructions. Refrigerate perishable components promptly. No recipe-specific shelf-life promise.
Trial checks
- Record cornmeal grind and batter distribution.
- Check crumb doneness and actual yield; log measured changes before release.
