Vegetarian Recipe: Blueberry Cornmeal Muffins

Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.

Zoe Nathan is the co-owner with her husband Josh Loeb, of Huckleberry, Rustic Canyon and Milo and Olive in Santa Monica and Sweet Rose Creamery in Brentwood. She first shared this recipe for Blueberry Cornmeal Muffins on April 19, 2008.

Keep reading for the full recipe…

Blueberry Cornmeal Muffins

Makes approximately 24 muffins

• 2 cups all purpose flour

• 1 cup cornmeal

• 1 Tablespoon baking powder

• 1/2 tsp baking soda

• 2 1/4 tsp salt

• 7 oz unsalted European-style butter

• 1 1/4 cups sugar

• 3 oz vegetable oil

• 3 Tablespoons honey

• 3 eggs

• 1 Tablespoon vanilla extract

• 2 cups ricotta cheese

• 3 cups fresh blueberries

Preheat oven to 375°F. In a large bowl mix flour, cornmeal, baking powder & baking soda.

In a mixer on medium speed, combine cream butter, salt and sugar with the paddle attachment. When nice and fluffy, slowly add vegetable oil, honey, eggs and vanilla. Mix until incorporated, turn the mixer down to low and add 1/2 the flour and mix for a few seconds. Turn off the mixer and add the remaining flour and the ricotta cheese.

Mix on low until just incorporated, then turn off the mixer and fold in 2 cups of the blueberries.

Scoop evenly into muffin tins and top with the remaining blueberries and sprinkle with sugar. Bake until nicely brown on top and springy to the touch.