i start almost every morning with a muffin and a cup of coffee. sitting by my window, sipping some hot, freshly-pressed coffee, and biting into a yummy muffin, all while browsing the morning news (and definitely not facebook), is what i consider to be the perfect way to start the day. these days, the muffins you see in coffee shops are totally unhealthy and instead of leaving you satisfied and ready to take on the day, as they should, they leave you in complete sugar shock (which is good at times, but let’s be honest – it’s not how you should start your day). that’s why i have a tendency to bake a batch of muffins, put them in my freezer, and take them out in the morning as needed – 30 seconds in the microwave and it’s like eating an energizing , tasty, and satisfying treat that’s fresh from the oven.
and as far as my morning muffins go, these totally fit the bill. they are just sweet enough, with a lovely floral note from the honey, and they have that crumbly-yet-moist texture that you find in cornbread. on top of that, the blueberries give you a fresh pop of juicy flavor in every bite. one disclaimer: i usually use some variety of whole wheat flour in my muffins, but i was worried that these might get a little too dry between the whole wheat and the cornmeal. so i stuck with all-purpose flour in this case, since the recipe doesn’t call for so much of it anyway, and the resulting texture was perfect.
a sweet muffin with a cornbread texture and a pop of juicy blueberry in every bite.
- 2 eggs
- 1 cup buttermilk*
- ¼ cup honey
- ¼ cup vegetable oil
- 1¼ cups yellow cornmeal
- ¾ cup all-purpose flour
- 1 tablespoon baking powder
- ¼ cup packed light brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup fresh blueberries
- preheat the oven to 400°f. grease a muffin tin and set aside.
- in a medium bowl, combine the eggs, buttermilk, honey, and oil until combined. set aside.
- in a large bowl, combine the cornmeal, flour, baking powder, both sugars, and the salt. pour the wet ingredients into the dry ingredients and fold it all together until it is just barely combined. gently fold in the blueberries.
- fill the muffin cups ¾ full. bake for 12-15 minutes, until the tops are golden and a toothpick comes out clean. cool the muffins in the pan for about 10 minutes, then eat them while they’re warm or transfer them to a wire rack to cool completely.