Monday, October 22, 2012

Blueberry-Corn Muffins


Good morning! How do you like to begin the day? I ease into my morning with a warm cup of cinnamon coffee and the daily paper. Peace. Quiet. No television and I don’t get my daily dose of NPR on the radio until I’m getting dressed and ready to head out the door.

I also like to cook in the morning. Often while the coffee is brewing I get dinner started in the slow cooker, or I mix-up a batch of cookies to chill in the refrigerator for later.

This morning I was in the mood for a quick bread or muffin for breakfast. I have a freezer bag full of summer blueberries from the farmer’s market, and when I went to look for a recipe, I spotted True Blueberry: Recipes for Soups, Salads, Desserts, and More by Linda Dannenberg tucked away on a cookbook shelf.

The first recipe in the book was this one for blueberry-corn muffins. I love blueberry muffins. I love corn muffins. So this is a perfect muffin combo: light, fluffy and sweet with blueberries with a bit of crunch and body from the cornmeal.

This recipe is a keeper!

Blueberry-Corn Muffins
Adapted from True Blueberry: Recipes for Soups, Salads, Desserts, and More by Linda Dannenberg
Makes 12 muffins

1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup yellow cornmeal
3/4 cup sugar, plus more for sprinkling
5 tablespoons unsalted butter, melted and cooled
1 cup milk
1 large egg
1 cup fresh, frozen or dried blueberries

Preheat the oven to 400 degrees F. Spray the muffin tin with non-stick cooking spray or grease with butter. Set aside.

In a large bowl, whisk together the flour, baking powder, salt, cornmeal, and sugar until well blended. Set aside.

In a small bowl or measuring cup, whisk together the egg and milk. Pour the milk-egg mixture and the melted butter into the flour mixture and stir together until just blended. Do not overmix. Fold in the blueberries.

Spoon the mixture into the muffin tin. Sprinkle the tops with a little sugar. Bake until the muffins are golden brown, 20 to 25 minutes. Remove the muffins from the tin. Serve warm or set on a cooling rack to cool. Store in an air-tight container.

2 comments:

Emma @ Food, Fork and Good said...

Another fab post! I only recently tried a "corn muffin" and I'm a full convert! You've peaked my interest =]

Hester @ Alchemy in the Kitchen said...

Corn muffins eh? Going to have to try these, Linda. They look like the perfect breakfast - any time of the day!