Today, the day after the 4th of July, was a gorgeous summer day here in the North East. It was simply perfect - bright blue sky, sunny, no clouds, cool breeze. It begged for a walk through the neighborhood followed by a quick blueberry muffin bake.
I had extra berries from the flag cake made the day before so I thought this was a perfect way to avoid wasting them! These were so fluffy and still warm they were awesome. It's an interesting taste - using the cornmeal (use very fine meal or it might be a bit gritty) - but they were sweet, fluffy and really delightful.
I used a Gourmet magazine recipe as the basis for this but added vanilla, lemon juice and the dark brown sugar. Their recipe also called for whole milk, which I didn't have, so I used this instead. These were all great substitutions and the result was a delicious baked treat!
Blueberry Lemon Corn Muffins
makes 12
1/4 cup butter, melted
3/4 cup flour
1 1/2 tsp. baking powder
1/2 cup fine yellow cornmeal
1/4 cup dark brown sugar
1/4 cup sugar
1 tsp. lemon juice
1 Tbsp. lemon zest
1/2 cup 2% milk
2 egg yolks
1 Tsp. vanilla
1/2 cup blueberries
Preheat oven to 375.
Line a muffin tray with paper muffin liners. Into a large bowl combine the flour, baking powder, cornmeal and sugars. Mix very well. In another bowl combine melted butter, milk, yolks, vanilla, lemon j8ice and zest and stir well. Combine the milk mixture into the flour mixture and whisk vigorously until combined. Add the blueberries and stir gently.
Divide batter evenly into the cups (do not fill to the top - about 2/3 full). And if you have extra berries, press a few into the tops of the muffins. Bake for about 15-18 minutes or until a tester comes out clean. Remove muffins from the pan and cool on a wire rack.
These should all be eaten before the day is over but if not...you can store them in an airtight container at room temp for about 2 days.
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