Breakfast for Champions: Cornmeal Blueberry Muffins

Growing up, I usually had bread (not toast) with jam, or Nutella (I've never been a peanut butter fan). On certain days when I was older, I'd walk out to buy fish porridge to share with my grandmother. There were also days of fish ball noodles. On weekends we'd drive out and go all over for prawn noodles or prata. Mmmmm. Oh I miss those days.

But now, breakfast is usually at home since by the time we usually manage to get everyone ready and presentable, it's lunch time.

Poppy is happy to have milk plus yoghurt and any of the following everyday:

- toast with peanut butter and jam or kaya
- a mixture of multigrain Os + koko krunch
- a hardboiled egg
- french toast

Not that I mind very much, but I'd really like to introduce a wider variety of food to her for breakfast.


 

So after much thought and research, I decided to try Cornmeal Blueberry Muffins (thank you AllRecipes.com!). You know the best part? It can be made the day before, and even frozen! So we made ours one afternoon, and had it for breakfast the very next day. And it was deeeeelicious!

The great thing about muffins is that it's child-friendly, easily portable (so bringing it out for a tea-time snack is an option too), and really fun to eat! I'd like to say that I baked them all myself but no, I had a lot of help. 

We used fresh blueberries (the equivalent of 1 pack's worth from the supermarkets), and I just love how they exploded while they baked, leaving deep purple patches and streaks in our muffins!

You can make them too!
Here's what you need:

• 1 1/4 cups all-purpose flour
• 3/4 cup cornmeal
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fresh or frozen blueberries
• 1 cup milk
• 1/4 cup vegetable oil
• 2 egg whites

Instructions:

In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Add blueberries.

Stir in milk and oil just until mixed. In a mixing bowl, beat egg whites until stiff peaks* form; fold into batter.

At this point I was a little worried because it looked a little too watery. I considered adding more flour, but resisted the urge and trusted the recipe. Just continue stirring and it should get thicker

Fill greased or paper-lined muffin cups two-thirds full.

Get a little chef to help bring your baking trays to the oven

Bake at 400 degrees F (or 205 degrees C) for 20-25 minutes or until muffins test done.

"Can I have some too, please?" Yes darling. In about a year.

*I have never had any idea what "stiff peaks" are supposed to look like. So we simply whisked till we thought we whisked enough. Also, the recipe calls only for egg whites but um try telling that to a 4-year old. So we had some yolk in ours (not sure how it affected the recipe), and of course, some eggshells as well :)


This is a Breakfast for Champions initiative by 14 Singapore Mom Bloggers. Click on badge below to find out what other yummy delights you can make for your family!