Slow Cooker Blueberry Corn Muffins with Berry Compote – UK Recipe

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Slow Cooker Blueberry Corn Muffins with Berry Compote - UK Recipe
This is a slow cooker blueberry corn muffins UK recipe.
Perfect for breakfast, with a mixed berry compote.
These blueberry corn muffins are cooked in a slow cooker.
Using single silicone muffin cases.
Adapted from an equally delicious cornmeal pancake recipe.

Slow Cooker Blueberry Corn Muffins – UK Recipe

This Slow Cooker Blueberry Corn Muffins recipe can be used to make cornmeal pancakes, American-style. In fact with this recipe, I use half of the batter to make 6 corn muffins in the slow cooker. And use the other half to make American-style pancakes, fried with butter til golden on both sides. Both corn muffins and pancakes can be served with the mixed berry compote.

In order to make these muffins in the slow cooker, single silicone muffin cases come in handy. And for the particular slow cooker I am using, I can just fit 6 cases in to the pot. (See my Morphy Richards Accents Sear and Stew 3.5 L Slow Cooker Review. For details of the slow cooker I’ve used to make the recipes on this blog.)

Ingredients (Makes 12 muffins or 6 muffins and 8 pancakes)
  • 150 g plain flour.
  • 100 g coarse cornmeal.
  • ½ tsp fine sea salt.
  • 2 tsp baking powder.
  • ½ tsp bicarbonate of soda.
  • 55 g white sugar.
  • 1 egg.
  • 250 ml milk.
  • 4 tb plain yoghurt.
  • 1 tb vanilla extract.
  • 2 tb butter, melted.
  • Blueberries (frozen or fresh).
  • For the mixed berry compote:
  • 100 g mixed berries (fresh or frozen).
  • 4 tb water.
  • 4 tb sugar, or to taste.
  • 1 tsp cornflour mixed until smooth with 1 tb cold water.
Method
  1. In a large bowl, mix flour, cornmeal, salt, baking powder, bicarb and sugar.
  2. Whisk together in a jug, the egg, milk, yoghurt and vanilla.
  3. Slowly mix the wet ingredients into the dry. Until well combined.
  4. Add in the melted butter.
  5. Place 6 silicone muffin cases into the slow cooker pot. Gently add about half an inch of hot water round the sides of the cases. Without getting water IN the cases.
  6. Fill the 6 cases about ¾ full with the muffin batter. Push a few blueberries into the batter in each muffin. For the remaining batter, see the recipe notes below.
  7. Cover the slow cooker pot with a piece of kitchen towel, held in place by the slow cooker lid. And cook on high for an hour.
  8. In the meantime make the mixed berry compote. Put the berries, water and sugar (amount dependant on the sourness of the berries, add to taste) in a small pan. Heat gently then bubble for 5 minutes. Add the cornflour-water mix, bubble for a further couple of minutes until nice and thick.
  9. To test if the muffins are cooked through, poke a cake with a toothpick. If they are cooked, the toothpick will come out clean.
  10. Turn off the cooker, take the pot out. And using tongs or oven gloves, remove the muffins and cool for a bit on a cooling rack.
  11. Serve warm with the berry compote.
Recipe Notes
  1. The kitchen roll is required to absorb the excess steam. Otherwise the muffins will come out soggy.
  2. The remaining batter can be stored in the fridge for another batch of muffins. Or I normally make them into American-style pancakes, fried in a bit of butter. Use a ¼ cup of batter for each pancake. Fry for about 1-2 minutes on each side until golden brown.

More UK Slow Cooker Breakfast Recipes

* Slow Cooker Cinnamon Rolls with Sultanas UK Recipe.
* BBC GoodFood Slow Cooker Honey Granola Recipe Review.
* Slow Cooker Blackberry and Apple Jam Recipe Review.

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