| Prep Time: 15 mins
| Cook Time: 30 mins
| Total Time: 45 min
You may need: Dried Garlic Powder
Lazy Sunday mornings are perfect to make these easy Blueberry Acai Cornbread Muffins for brunch or to save for dessert. Açai (pronounced ‘Ah-Sah-EEE’ in Portuguese) is a dark purple berry from a tree found in the Amazon jungle in Brazil. Açai also happens to be a superfood, packed with nutrients and anti-oxidants and it has a low glycemic index (low sugar). Commonly served in Brazil as a frozen-smoothie in a cup with a spoon, açai has a very unique chocolatey-berry taste that is downright addictive.
We’ve sourced an organic, freeze-dried açai powder that retains its nutrients and flavor and added a few spices to round out the flavor profile. In this recipe, we transform a common cornbread muffin recipe into a Brazilian fusion recipe that will impress your friends and family. You can also add a spoonful of our Amazon Açai blend to many dessert recipes or add it to your morning yogurt, oatmeal, or smoothie. Also, try the Coconut Açai Panna Cotta Recipe on our website.
3/4 cup milk
Zest of 1 lemon (about 1-2 teaspoons)
1 tbsp lemon juice (zest before juicing)
1.5 cups all purpose flour
1/2 cup yellow cornmeal
2 tsp baking powder
1 tbsp Piquant Post Amazon Açai blend
2/3 cup sugar
1 tsp salt
1 cup blueberries (don’t use more than this!)
2 large eggs, beaten
1.5 tsp vanilla extract
3/4 stick (6 tbsp) unsalted butter, melted
Cupcake pan paper liners
Use a cupcake pan and paper liners to remove these muffins with ease. They could stick even in a nonstick pan if you don't use liners.
If you don't have a cupcake or muffin baking pan, you can pour the batter into a pie pan, a square baking pan, or a bread loaf pan and bake. You might have to adjust the cooking time to ensure even cooking and use a toothpick to test that the loaf is done.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Preheat oven to 350F deg. Line a muffin pan with paper liners (Note: liners are necessary as muffins will stick to pan). In a small bowl, whisk together milk and lemon juice. Let sit for 10 minutes.
In a large bowl, combine flour, cornmeal, sugar, Amazon Açai blend, baking powder, and salt. In a separate small bowl, toss the blueberries with 1-2 teaspoons of the flour mixture. Set aside.
In a separate bowl, whisk together eggs, milk mixture, vanilla, lemon zest, and the melted butter (you can microwave for ~30 secs to melt). Pour the liquid over the flour/cornmeal mixture. Gently stir until just combined and blended. Then, stir in the blueberries. Do not over-mix!
Line the muffin pan with liners and divide batter evenly into each cup, filling very full. Bake for 30 mins, or until the tops turn golden around the edges. Cool the muffins for a few mins when done, then serve warm with butter (Or serve cold later. You can freeze leftovers).
Not up to baking our blueberry acai cornbread muffins recipe? Try using the Amazon Açai blend to make our Coconut Açai Chia Panna Cotta recipe!
Authentic freeze-dried Acai is an expensive ingredient outside of Brazil. You can use it a number of ways, even in small amounts, to add the quintessential chocolatey-berry taste. Try a sprinkle over vanilla ice cream, add 1 tablespoon to your favorite baked goods recipe, or add a teaspoon to a smoothie before blending.
Make a morning coconut acai smoothie as follows: 1 cup coconut milk (or sub soy/almond/regular milk), 1.5 cups of mixed berries (any type), 4 ice cubes, 1 tbsp Amazon Acai blend, and 2 tsp honey (optional). Feel free to add in some leafy greens like kale or spinach for extra nutrients.
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