Blueberry-Lemon-Cornmeal Muffins

Lemon-Cornbread-blueberry
StalketPatti invited me to join a Michigan Lady Food Bloggers group and while hunting up recipes to make blueberry things I came across this site. More specifically, I ran into this awesome sounding blueberry cornbread muffin recipe and said to myself, “Self! I love corn bread! I also have perhaps too many blueberries, let’s try this!” And so I did.

Blueberry Lemon Cornbread Muffins

Ingredients:
2 cups blueberries, preferably fresh
1/2 cup oat bran
1/2 cup cornmeal
1 cup ww pastry flour
1/3 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
zest from one small lemon
1 cup lowfat buttermilk
2 eggs
1 tsp lemon extract
lemon juice from half a small lemon
1 tsp granulated sugar for sprinkling

Directions:
1. Preheat oven to 400.

2. Spray a 12-muffin pan with cooking spray or an oil atomizer.

3. In a large bowl, mix dry ingredients, through the lemon zest.

4. In a separate bowl, beat eggs, then whisk in the buttermilk, the lemon juice and the lemon extract.

5. Blend the wet ingredients into the dry ingredients, being careful not to over stir.

6. Stir in the washed blueberries.

7. Using a melon baller or other scoop, fill the muffin pan openings as completely as possible.

8. Bake for 20 – 25 minutes, until golden brown on top.

9. Cool in pan on wire rack for 3 or so minutes, then remove, loosening muffins with butter knife, and continue to cool on rack out of the pan.

PRODUCTION NOTES:
Once again I embarked on the baking at crack-ass in the morning because I was too lazy to bake the night before. There may have been a moment of “I have a zester somewhere. Zester. Zesterzesterzester-screw it. I have a fine grater. Good enough.” Then I remembered why I got a zester in the first place because the fine grater will indeed take the zest off of a lemon but it’s a royal pain to get the zest out of the fine grater. Buttermilk, as it turns out, is too thick to wash the zest out of a fine grater. Shut up, it was 5am.

On the other hand, it was 5am and I had 1 small zested lemon and then I had to add the juice of a lemon. I thought BONUS! I have a nude lemon, how convenient! Sometime afterward I read that only half of the lemon should have been juiced. At 5am I liked my way better and later after that I rationalized that the extra half lemon juice made up for the zest that never made it out of the fine grater. Either way, the muffins were pretty darned tasty.

I omitted oat bran because oat bran pisses me off this week and I just plain didn’t want to add it. I also didn’t have any and I didn’t feel like looking for it in the store so I subbed an extra half cup cornmeal (1c cornmeal, 1c flour).

Speaking of flour, I believe I used bread flour. Or perhaps all purpose flour, I’m not sure what’s in the flour canister but it seems to get the job done.

The batter fizzes up really neat for 5am. I expect it also fizzes up really neat for other times of the day but I was utterly fascinated by the spongy bubbly that early in the morning. The batter was like dish soap on steroids. But tastier. And with blueberries.

We ate these for breakfast and everyone thought that they wouldn’t mind if I made them again. Yum!


2008: Man I hate August.

2007: I had to look up what a dry sink was.

2006: JSFR:Dekavita.

2005: JSFR: Happi Mixed Crackers

2004: Ran the hell over a bunch of mole hills too (for the record, the mower does not so much like mowing mounds of dirt. Makes a weird “brrrrrWHAP” noise) and came to the conclusion that our lawn is the Ritz of the mole world.

2003: This marks the first wine making I have participated in from start to finish and it’s pretty darn exciting. Our first wine! Awwwww, it’s so cuuuute!

2 Responses to “Blueberry-Lemon-Cornmeal Muffins”

  1. Bailey Says:

    Mm. I plan on making these sometime soon…

  2. Boo Says:

    They were really, really tasty. I still have a lot of buttermilk, lemons and a lot of blueberries left too…HMMM!

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