Monday, July 02, 2012

Summer Muffins!

Okay, I just made these (they're still warm!) and they were so good that I just had to post the recipe ASAP! Make them tonight (or tomorrow).

I got the recipe from a food blog I read (Two Peas and their Pod - google it). It's perfect for when blueberries are on sale (now) and just for the summer in general. Kimball took a bite and "how did we not think of this before?! It's the perfect combination!" He's right, it is. It's like having jam built right into the muffin. He then started giggling and said, "This is going to be crazy!" I was a bit confused and asked what was going to be so crazy. He responded with, "eating all these muffins tonight!" Haha, it's always a party over here.

Here it is:

Preheat oven to 400°
Grease your pan, etc.

Mix the dry ingredient in a big bowl:
1 cup flour
1 cup yellow cornmeal
1/2 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

Whisk together the liquids in a separate, smaller bowl:
1 cup buttermilk*
3 tablespoons butter, melted and cooled
3 tablespoons canola oil
1 teaspoon vanilla
2 large eggs

Pour the liquids over the dry stuff, and stir with a spatula until combined.

Gently stir in the blueberries:
1 cup blueberries (I just used one of those little plastic 6 oz containers)

Fill your muffin pan, and cook for about 15 minutes.

Makes 12 muffins (I had enough leftover to make a mini loaf)

Cool for five minutes on a wire rack, and then eat as many as you can before someone realizes what you've created.

*if you don't have buttermilk use his handy little tip: put 1 tablespoon of lemon juice or white vinegar into a liquid measuring cup. Add enough milk to bring it up to the 1 Cup line. Let it sit for a couple minutes and then add it to the recipe! I do this all the time. It's a lot easier and cheaper than having buttermilk on hand all the time.

There you have it. Enjoy! And don't forget to flip them over and see how beautiful they are on the bottom!

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