A basket of warm blueberry muffins on the breakfast table is a romantic notion, but in fact it's quite easy to execute. You can mix them up as quickly as pancakes and they bake for just twenty minutes--long enough to brew coffee and set the table (or wash your face and put some pants on).
I grew up a quarter mile from a u-pick blueberry farm, just across the river. When I was little, my whole family would walk down the road with pails and fill them up with berries, plopping and plinking the fruit into our mouths and buckets. Muffins, pies and jams followed. When I was old enough to walk to the blueberry farm by myself, I'd bring along my pet goats and tie them up to a fencepost while I picked. What a silly sight we must have been!
The freezer is still full of blueberries whenever I visit my folks. Making blueberry muffins always takes me home.
Blueberry Corn Muffins
1 1/4 cups flour
1/2 cup fine cornmeal
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup sugar
1 cup buttermilk
1/4 cup melted butter
1 1/4 cup blueberries, fresh or frozen
1/4 cup flour
1 tablespoon demerara (raw) sugar
scant 1/4 teaspoon cinnamon
1. Preheat the oven to 375 degrees Fahrenheit. Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, cornmeal, baking powder and soda, salt, and sugar.
3. In a smaller bowl, beat the egg; mix in the milk, and then the butter. Fold the wet ingredients into the dry, mixing as little as possible. Lumps are ok! Toss the blueberries with 1/4 cup flour, then fold them in too.
4. Divide the batter evenly into the 12 muffin cups. Mix the demerara sugar and cinammon in a small bowl, then sprinkle the mixture over the tops of the muffins.
5. Put the muffins in the oven and set a timer for 10 minutes. When the timer goes off, rotate the pan, then bake the muffin for 10 more minutes, or until a toothpick comes out clean and the tops are browned a little.
6. Serve warm or at room temperature. These will keep for a day or two wrapped in a clean dish towel.
Hannah's Hint: The key to tender muffins is not to mix too much!