Orange-Blueberry Cornmeal Muffins

The Girl had been asking to make muffins for a couple days, so we finally got a batch in the oven one morning last week after The Kid was off to school.

I cut this recipe out of our paper quite awhile ago, so thought I'd give it a shot.  I was a little worried when the batter was super thick, like bread dough, but they baked up perfect.

I didn't have plain yogurt, so I subbed vanilla and omitted the vanilla extract.  The glaze on top is really yummy.  I mean, who doesn't like powdered sugar icing?

Here's the recipe with my notes:

Orange-Blueberry Cornmeal Muffins

1 C plus 1 Tbsp flour, divided
1 C fine yellow cornmeal
1/3 C sugar
1 Tbsp baking powder
1/2 tsp salt
1 C low-fat yogurt
3 Tbsp unsalted butter, melted and cooled
1 tsp vanilla extract
2 tsp finely grated orange zest, plus 2 tsp orange juice
1 1/4 C blueberries
1/3 C confectioners' sugar

Preheat oven to 400.  Line 12 standard muffin cups with paper liners.  In a large bowl, whisk together 1 C flour, cornmeal, granulated sugar, baking powder and salt.  In a small bowl, whisk together yogurt, butter, vanilla and orange zest.  Add to flour mixture, stirring until combined (do not overmix).

In a medium bowl, toss blueberries with 1 Tbsp flour to coat, then fold into batter.  Divide batter among muffin cups.  Bake until puffed and set, about 20 minutes, rotating pan halfway through.  Let muffins cool in pan on wire rack.

Stir together orange juice and powdered sugar.  Drizzle over muffins and let glaze set, about 10 minutes, before serving.

Here they are, out of the oven, glazed, and ready to eat:

And of course, on my plate:

The Girl and I each ate two long before the glaze had set.  :o)