I have such fond memories of my mom making blueberry muffins in the morning when we were kids. It was such a treat because a typical school breakfast was cereal or oatmeal. However, every once in a while, I would smell the sweetness of blueberry muffins emanating from the kitchen and I was so excited.
I know I’ve said many times how much I love breakfast and brunch. This recipe continues to support that claim. I served them right out of the oven last spring at a backyard brunch, and they were a hit. My mom would always cut a little slit in the top of the muffin and put some butter in the slit, then let the muffins sit for a bit to cool. Then when we cut them the butter would have melted and it was the perfect bite.
These muffins are a little different from the typical boxed muffins my mom would make in the morning, but they don’t take much longer to make. I added corn flour, honey, and lemon zest to the mix because I wanted a muffin with a bit more texture and greater depth of flavor. Cornmeal adds both; and cornbread is probably my favorite quick bread to make, so I’m constantly trying to find a way to introduce cornmeal into recipes.
Blueberry Corn Morning Muffins
Preparation time: 30 minutes
Servings: 12 muffins
- 4 ounces butter, melted
- 2 cups flour
- ½ cup corn flour
- ¼ tsp salt
- 2 tablespoons baking powder
- ½ cup of honey
- ½ cup) sugar
- 1 cup buttermilk
- 2 eggs lightly beaten
- ⅓ cup oil
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 ½ cups of fresh blueberries
- Preheat oven to 350 degrees and line a muffin pan with cupcake liners.
- Melt the butter in a microwave-safe dish and let cool.
- In a large bowl, add the flour, corn flour, salt and baking powder. Stir to combine and set aside.
- In a medium bowl, add the honey, sugar, buttermilk, eggs, oil, vanilla extract and lemon zest. Whisk to combine completely.
- In a small bowl, add the blueberries and 2 tbsp dry ingredients and stir the blueberries into the flour mixture.
- Combine dry ingredients, wet ingredients and melted butter. Use a rubber spatula or wooden spoon to incorporate all the ingredients, being careful not to overmix.
- Gently stir in the blueberry mixture.
- Use a medium cookie scoop, about 2 tablespoons, to evenly distribute the batter in the prepared muffin pan.
- Bake for 20 to 25 minutes at 350 degrees or until a toothpick inserted in the center comes out clean.
- Serve warm with butter and extra honey if your heart desires.