So I had this whole plan for the morning… Outside would be a whirling storm of wind and rain while inside the fire would be crackling, Sherman would be curled up on his bed, fun music would be softly filling the background, and Paul and I would be sipping on mimosas as I baked some ridiculously delicious concoction.
Yeah, that didn’t happen. Actually it’s been a lovely morning. But unfortunately it’s a stunningly gorgeous day with a bright blue sky and crisp colors everywhere rather than a gray, cloudy, wet morning. Now if you’re thinking I’m nuts because I’m wishing for rain, you haven’t been in a drought for 4 years.
Regardless of the weather and lack of a crackling fire and mimosas, the rest of my dream morning did take place including these rock star muffins. They are so yummy and so easy. You can easily whip these up in about 30 minutes (including cook time). I highly recommend them! Enjoy!
Blueberry Cornbread Muffins (care of damndelicious.net)
INGREDIENTS: 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/3 cup granulated sugar, 1 tablespoon baking powder, 1 teaspoon salt, 1 cup milk, 1/4 cup unsalted butter (melted), 1/4 cup unsweetened applesauce, 1/4 cup honey, 2 large eggs, 1 cup blueberries
DIRECTIONS: Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, combine flour, cornmeal sugar, baking powder and salt. In a large glass measuring cup or another bowl, whisk together milk, butter, applesauce, honey and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add blueberries and gently toss to combine. Scoop the batter evenly into the muffin tray. Place into oven and bake for 13-15 minutes, or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack.