These blueberry corn muffins are certainly a memorable recipe. Not because of their wonderful flavor or texture because of corn meal but because of my almost four year old’s response to them. Warren as of late has decided he isn’t a big fan of blueberries. Nevermind that he used to love blueberry pancakes, muffins and coffeecake. So when he started sobbing when he saw that the muffins I pulled out of our oven for dinner to go with our chili had blueberries I was a bit surprised. He was utterly heartbroken. I figured it was only fresh blueberries that he stopped liking.
Reasoning didn’t seem like it would help so I reminded him that he has liked cooked blueberries before and that I hoped he would at least try them. He eventually was willing to take one, stating he would eat around the blueberries. Before long he was devouring his entire muffin.
Me: Warren, what do you think of the blueberry muffins. Do you like them?
Warren (swallowing a mouthful of muffin): Well, I sort of like them.
Me: I’m so glad to hear that.
Warren (as he is picking up fallen blueberries off his plate and popping them in his mouth): Yeah, I don’t like blueberries right now very much but I think I will next time. Can I have another blueberry muffin?
- ¼ cup butter or stick margarine, softened
- ¼ cup sugar
- ¼ cup packed brown sugar
- 1 egg
- 1 cup all-purpose flour
- ½ cup cornmeal
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ cup 2% milk
- 1 cup fresh or frozen blueberries* (if using frozen, do NOT thaw)
- Cream butter and sugar. Add egg and mix well. In a separate bowl, combine the flour, cornmeal, baking powder, salt and nutmeg. Add to butter mixture, adding alternately with milk just until moistened. Fold in blueberries.
- Fill 12 muffin cups fill two-thirds full with batter. (Use paper liners or coat cups with non stick cooking spray).
- Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean.
- Cool for 5 mins then move to wire rack.
This recipe was a welcome change from the usual cornbread that I serve with chili and the muffins turned out awesome. The only thing I would change for next time is to only make 10 or 11 muffins. I prefer that my muffins go over the top of the baking cups. But they sure were yummy and reminded Warren that blueberries are pretty awesome!