Ingredients
- 150 g fine cornmeal
- 120 g whole-wheat flour
- 10 g baking powder
- 2 g baking soda
- 2 g salt
- 240 ml low-fat buttermilk
- 100 ml Québec maple syrup
- 1 large egg
- 30 ml canola oil
- 150 g blueberries
Method
- Heat the oven to 185 °C and grease a 12-cup muffin tin.
- Combine cornmeal, flour, baking powder, baking soda, and salt.
- Whisk buttermilk, maple syrup, egg, and oil; stir into the dry ingredients just until combined.
- Fold in blueberries, portion the batter, and bake for 17–20 minutes.
Conversion and rationale
Original sweetener (classic version): 150 g white sugar
Conversion used: Replace 150 g sugar with 100 ml maple syrup; reduce the buttermilk by 60 ml and lower the usual 200 °C oven by 15 °C.
Why Quebec maple syrup: Cornmeal and whole-wheat flour provide more fiber and a satisfying texture than refined flour alone. Maple balances the berries and keeps the muffins moist with less added fat.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →