This muffin looks so yummy! I have been staying away from baking because I don’t have central air and my kitchen gets HOT. It is suppose to get down into the 60’s tonight…I am making these for breakfast!


What to do when you can’t decide between a corn muffin and a blueberry muffin?

Have both, all-in-one.

That’s what I did the other day.

Of course I could have had two muffins, one of each, corn and blueberry. But then I would have felt full and guilty and full of self recriminations about eating too much. So I baked Blueberry Corn Muffins instead. That did the trick!

Blueberry Corn Muffins

6 tablespoons butter
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/3 cup honey
1 large egg
3/4 cup milk
1-1/2 cups blueberries

Preheat the oven to 425 degrees. Lightly grease 10 muffin tins. Melt the butter and set it aside to cool. In a bowl, mix the cornmeal, flour, baking powder and salt. In another bowl mix the honey, egg, milk and cooled butter, beating until well blended. Pour the liquid into the cornmeal mixture and stir to blend the ingredients. Fold in the blueberries. Spoon equal amounts into the muffin tins. Bake for about 20 minutes or until golden brown. Makes 10