“Some people like cupcakes exclusively, while myself, I say there is not–nor ought there be–nothing so exalted on the face of God’s great earth as that prince of foods, the muffin!” (Frank  Zappa)

Then again, some people think they don’t like muffins. But those people (whoever they are!) really should try these, because if you like cornbread and you like blueberries, well, what’s not to like? They’re sweet little corn cakes with fresh blueberries baked inside, all sorts of golden on top, perfect for breakfast or snickity-snackin’!

Yeah, you want one right now. I completely understand, so sit down in that chair right there, let me show you how it’s done (fire on the mountain, run, boys, run!). If you had any idea how many versions of that song I had to click through to find the correct version (NOT the “son-of-a-gun” one!). 😉 HA HA!

KATTY’S BLUEBERRY CORN MUFFINS

¼ cup butter, softened
scant ¼ cup light brown sugar
scant ¼ cup granulated sugar
1 egg
½ teaspoon vanilla extract
½ cup milk
2 tablespoons orange juice
3/4 cup all-purpose flour
¼ cup cornmeal
½ teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
½ cup fresh blueberries

Cream butter and sugars. Add egg and vanilla; mix well. Add milk and orange juice. Combine dry ingredients; add to creamed mixture, stir till moistened. Now stir in half to three quarters of the blueberries. Save a handful to sprinkle over the top of each muffin—the rest of the blues will sink to the bottom.

As usual, I love my Wilton silicone baking cups for making muffins, or any single-sized serving of something. Either brush them with melted butter, or use softened butter to coat them, then spoon the batter JUST UNDER the fill line. When you sprinkle the extra blueberries, you should hit the fill line.

Bake at 400 degrees F for 20 minutes or a toothpick inserted into the center comes out clean.

Makes 9-10 delicious muffins. Best that’s ever been? I dunno–maybe so. You tell me!

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