Blueberry Cornmeal Muffins

When you see a basket full of little muffins do you think "awe, how cute?" I don't. I think it's boring and sad. A portion controlled basket of boring sadness. Enough that it makes me avoid muffins. Yes, I know the ones from the good bakery, the ones as big as your head, are considered too big a portion and should probably be shared or something. But that's too bad because that's the only size muffin I want and those are the ones I made. We can eat lettuce tomorrow.

Although I love corn muffins, I usually prefer to eat them for lunch or dinner alongside soup or chili. But for a breakfast muffin I toned down the cornmeal just a bit and added plump juicy blueberries. The slight grit of the cornmeal combined with the sweet berries made for a nice texture and taste.

These are the perfect combo of corn muffins and blueberry muffins. And, of course, it's important that they be the size of your head. And no sharing. Enjoy!

by Hungry Couple

Cook Time: 30 Minutes

6073783

Ingredients (6 - 8 Large Muffins)

• 1 1/4 Cups all purpose flour
• 3/4 Cup cornmeal
• 2 Teaspoons baking powder
• 1/2 Teaspoon baking soda
• 1/2 Teaspoon salt
• 1/2 Teaspoon cinnamon
• 3/4 Cup sugar, plus 1 tablespoon
• 2 Eggs
• 1 Teaspoon vanilla
• 1 Stick unsalted butter, melted and cooled
• 1 Cup buttermilk
• 1 Cup blueberries tossed with 1 tablespoon flour

Instructions

Pre-heat the oven to 375 degrees

Sift the flour, cornmeal, baking powder, baking soda, salt, cinnamon and 3/4 cup of sugar in a large bowl. In a separate bowl, whisk together the eggs, vanilla, butter and buttermilk. Pour the wet ingredients into the dry and stir just until combined. Stir in the blueberries.

Line a muffin tin with paper or foil baking cups and divide the batter equally among the cups. Sprinkle the tops with the remaining tablespoon of sugar and bake for approximately 30 minutes or until a cake tester comes out clean.

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