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 DannenbergMakes 12 muffins
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder3/4 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.
Another fab post! I only recently tried a "corn muffin" and I'm a full convert! You've peaked my interest =]
ReplyDeleteCorn muffins eh? Going to have to try these, Linda. They look like the perfect breakfast - any time of the day!
ReplyDelete