Blueberry Cornbread Muffins

Thursday, July 10, 2014


Well hey there guys! I was debating between posting this recipe that I just made, or an outfit post since I have some building up on my computer, but for me, the food always wins. So here's a recipe for some blueberry corn muffins, inspired by the book I've been talking about in all my recent food posts that I got at Barnes and Nobel recently. Baking has always been a huge hobby of mine, and with Michael working nights, I have found it to be the perfect hobby for when I'm alone.

These muffins are great right out of the oven, smothered in some butter and honey. And I do mean smothered. They're also great on their own, though, and good for anyone who doesn't have a giant sweet tooth, like my man.

As always you can scroll through my photos and read the recipe along with my comments, tips, silly statements, and so on, or you can just scroll to the bottom where you will find another yummy photos of muffins and a short and to the point version of the recipe. Enjoy!


::Ingredients::
6 tbsp butter, melted and cooled down
baking spray, or something for greasing
1 1/4 cups all-purpose flour
1 tbsp baking powder
pinch of salt
heaping cup cornmeal
2 eggs
liberal 1 cup milk
1 tbsp honey
1 1/4 blueberries


Preheat your oven to 400 degrees F and grease a 12 muffin tin, I use Pam baking spray. Next, sift the flour into a large bowl and mix in the baking powder, salt, and cornmeal.


Beat together the eggs, milk, and melted butter. If you do this while the butter is still hot it will most definitely hit the cold milk and turn all chunky weird. Now if this does happen, don't freak, just keep stirring until things blend, and then proceed as usual. You're ok, it happened to me as well and things turned out just fine.


Make a well in the dry ingredients and mix in the milk mixture gently.


Now fold in the blueberries and the honey, making sure not to over stir. Add more or less blueberries to your personal taste. I added a bit more than I suggested here, but think when I make these again I'll use the amount I recommended. It all really depends how many berries you want per bite, experiment and have some fun.


Spoon the batter into your muffin tin and bake for 20 minutes or until all puffed up and cooked through.


They should look tasty like this! Let them cool in the tin until you can transfer to a wire rack for the rest of their cooling, but, as always, I will totally recommend eating these babies warm. Add a chunk of butter and a liberal drizzling of honey and you've got a delicious muffin ready for consumption!


And that's it! Nice and simple, and tasty to boot! I think these are great for summer parties, or just a good breakfast to go (or not). Try them yourselves and please let me know what you think if you do!

Love & Sunshine,
Mariah

::Ingredients::
6 tbsp butter, melted and cooled down
baking spray, or something for greasing
1 1/4 cups all-purpose flour
1 tbsp baking powder
pinch of salt
heaping cup cornmeal
2 eggs
liberal 1 cup milk
1 tbsp honey
1 1/4 blueberries

::Steps::
-Preheat your oven to 400 degrees F and grease a 12 muffin tin.
-Sift flour into a large bowl and stir in baking powder, salt, and cornmeal.
-Next beat together the eggs, milk, and melted butter in a medium bowl.
-Make a well in the dry ingredients and mix in the wet ones, don't over stir. Add the honey and then fold in the blueberries.
-Spoon the batter into your muffin tin and bake for 20 minutes or until cooked through.
-Remove and let cool in the tin until they can be moved to a wire rack to finish cooling.
-Top with butter and honey and enjoy!

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