Friday, August 28, 2009
I usually spend all of my free time in the kitchen, but this last weekend the hubby and I hiked Larch Mountain. It was a strenuous 5 mile hike, very steep and uphill both ways (no kidding!). I ended up with a sore hip and knee. And the thing is, I’d done that trail before, so I knew exactly what I was getting myself into. Why would I exert myself like that? Well, blueberries are still in season, and I knew that if I went on the hike, I would get to visit the blueberry grower on the way home. The lengths I will go to for fresh fruit.
Blueberry-Lemon Cornmeal Muffins
Nonstick pan spray, optional
1 ¾ cups all-purpose flour
¼ cup fine cornmeal
1 cup sugar
2 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon fine sea salt
Grated zest of 1 lemon
2 large eggs, at room temperature
1 cup buttermilk, at room temperature
4 ounces (1 stick) unsalted butter, melted
½ teaspoon vanilla extract
1 cup blueberries
Preheat the oven to 400˚F. Grease a standard 12-cup muffin pan with nonstick pan spray or line with paper liners. Whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and lemon zest in a large bowl. Whisk together the eggs, buttermilk, butter, and vanilla in a medium bowl. Add the egg mixture to the flour mixture and stir until just combined. Gently fold in the blueberries. Divide the batter among the muffin cups. Bake for 17 to 19 minutes, or until the edges of the muffins start to shrink away from the pan and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for about 10 minutes. Invert onto a cooling rack and finish cooling completely.
Makes 1 dozen muffins. They keep well and stay moist for 2 to 3 days in a tightly sealed container in a cool, dry place. Fresh blueberries are best, but if they are unavailable, use frozen—just don’t thaw them before adding to the batter or you'll end up with blue muffins.