Blueberry Muffins Only A Mother Could Love

You may be asking what isn't there to love about blueberry muffins. Nothing, unless you don't like blueberries. But what makes these Double Blueberry Muffins is that a portion of the blueberries are mashed and added to the batter. Don't worry -- says the recipe, it won't affect the golden delicious color it bakes into. Not to mention the picture doesn't even look like the batter has a gray hue to it like the description says.

Anyway, I'm over it. It did bake up into a delicious muffin and the taste made up for any shortcomings in appearance. A sweet muffin with a crunch from cornmeal and a burst of blueberries, plus some blackberries I used.

That's really all I have so say, so I will leave you with the recipe.

P.S. I'm not sure what I was doing with those last two pictures.

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Double Blueberry Muffins
Recipe from Everyday Food, July/August 2005

Ingredients:

• 1/2 cup (1 stick) unsalted butter, room temperature


• 3/4 cup plus 1 tablespoon sugar


• 2 large eggs


• 2 cups fresh blueberries (two 1/2-pint containers), rinsed and dried


• finely grated zest of 1 lemon (about 1 tablespoon)


• 1 cup all-purpose flour (spooned and leveled)


• 1 cup yellow cornmeal


• 2 teaspoons baking powder


• 1/2 teaspoon salt


• 1/2 cup milk

Directions:

1. Preheat oven to 375°. With an electric mixer, cream butter and 3/4 cup sugar on medium-high speed until fluffy. Add eggs, one at a time; beat until combined.


2. In a shallow bowl, mash 1/2 cup blueberries with a fork until liquefied. Add to butter mixture, along with lemon zest; beat to incorporated (mixture will appear separated).


3. In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Gradually add flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Gently fold in remaining 1 1/2 cups blueberries.


4. Line a standard (12-cup) muffin tin (or two 6-cup tins) with paper cups. Spoon or scoop batter into cups, and sprinkle tops with remaining tablespoon sugar.


5. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in pan 20 minutes, then turn out muffins onto a wire rack to cool 10 minutes more before serving.