June 10, 2010

Blueberry Corn Muffins

-there's basically sunshine rays beaming out of this muffin-

i don't know about you but, breakfast is sacred. there seems to be two kinds of people when it comes to the morning meal. exhibit A: roll out of bed ready to devour the kitchen and all the goodness it has to offer. exhibit B: rolls out of bed, checks emails, hangs around a few hours then scrounges up some lame "meal" of something like box cereal or worse yet a coke paired with a candy bar (my god!). forgive me if i am offending any of you exhibit Bs out there, but really guys? lets get through this together. i understand that yogurt and granola isn't for everyone BUT muffins are. there is not one human being that doesn't enjoy a nice buttery golden blueberry muffin. add in some cornmeal, which not only adds a whole grain, and you have yourself an all around perfect day starter. if you think you can muster it slather on a bit of honey butter and you just elevated yourself to deity. have i convinced you to out that box of trix up yet?



BLUEBERRY CORN MUFFINS

1 1/2c AP flour
1/4 c sugar
1/4c brown sugar (light packed)
1/2c cornmeal
1tbs baking powder
3/4tsp salt
2 tsp lemon zest
3/4c buttermilk
4oz butter, melted
1 egg
1c fresh or frozen (unthawed) blueberries

*line 12 muffin tins with paper cups, preheat oven to 350F
*sift together flours, sugar, salt and baking powder
*in separate bowl combine zest, buttermilk, butter and egg
*quickly combine the wet and dry ingredients
*fold in blueberries
*spoon into prepared pan and cook 20-25 minutes, until toothpick is clean

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