All day I dream about muffins.
Seriously, I buy muffins all the time from bakeries and delis, and I think to myself, I am completely capable of making these on my own, so why on Earth am I spending $3.50 a pop to buy muffins every day from the deli?
Oh, right, probably because I can’t be trusted around more than one muffin at a time!
These muffins have the perfect texture. Not too moist and sticky, not too dry and crumbly, but perfectly in-between.
And the cornmeal makes them feel a bit more rustic than muffins you would find at a bakery — a nice departure from tooth-achingly sweet muffins.
Give them a try for a brunch, a family get-together, or an afternoon tea, and watch them get snatched up!
peaches and cake
Blueberry Corn Muffins
Slightly adapted from Martha Stewart
Makes 20 muffins
Time: 45 minutes
- 1 cup (2 sticks) plus 2 tablespoons butter, room temperature
- ¾ cup sugar, plus extra for sprinkling
- 3 tablespoons honey
- 2 large eggs
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- 3 ½ teaspoons baking powder
- ½ cup milk (I used whole milk, but any kind will do), warmed for 30 seconds in microwave
- 1 ½ cups fresh blueberries, or 1 ½ cups frozen blueberries dredged in flour
- cold water for brushing over tops
- cupcake liners
Preheat oven to 375˚F. Line 20 cupcake liners amongst two regular muffin tins.
Whisk flour, cornmeal, and baking powder together in a medium bowl, set aside.
Place softened butter, ¾ cup sugar, and honey in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute.
Add eggs; beat 1 minute more.
Add flour-cornmeal mixture. Beat until combined.
Slowly pour in the warmed milk, beating on low, until just combined. Do not overmix.
Gently fold in blueberries with a spatula. Use a large spoon to divide dough among cupcake liners (do not pack too firmly).
Lightly brush tops with cold water; sprinkle about ½ teaspoon sugar over each.
Bake until tops are browned, centers are set, and a cake tester inserted in center of muffin comes out clean, about 28-30 minutes. Let cool in pans 5 minutes. Serve immediately or store in an airtight container.