We love blueberries. We love them so much that we purchase them all year around when we find them. When summer brings us local berries, we keep them in a bowl on the kitchen counter so as to grab a handful in passing. We put them on oatmeal and cereal. There are cobblers to make. Clafoutis too. Today, when I pulled out my "blueberry file", this recipe fell out. It said "make me" and I did.
I found the recipe for these muffins in the Silver Palate Good Times Cookbook a long time ago. I still have the cookbook but think I copied the recipe onto a recipe card because I'd made a number of changes to the original.
Blueberry Cornmeal Muffins from The Silver Palate and Me
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
1 cup buttermilk
6 Tbsp butter, melted
1 egg, slightly beaten
1 Tbsp lemon zest
2 cups fresh blueberries
1. Preheat the oven to 400 degrees. Line 12 muffin cups with paper liners.
2. Whisk the cornmeal, flour, sugar, baking powder and salt together in a large bowl.
3. Stir the buttermilk, butter, egg and lemon zest together.
4. Make a well in the dry ingredients and pour the liquid ingredients in.
5. Stir just until combined. Fold in the blueberries until just combined.
6. Fill each muffin cup with the batter.
7. Bake until golden and firm to the touch--20 to 25 minutes.