Nothing says summer to me more than the start of the blueberry season, and this year it has come early to New Jersey because of our warm weather. Not only does the blueberry herald the start of summer, it brings with it all manner of festivals throughout the state to celebrate the harvest of our official state fruit, the second most popular berry in the country.
Blueberries have been trumpeted as one of the so-called super foods, their deep blue hue tipping you off to the anti-aging and preventative qualities they may contain. Their sweet natural goodness is second to none.
So the first thing I thought of was blueberry muffins. But I was really longing for corn muffins and thought why not combine the two.
This weekend I had just bought some more blueberries and the cutest ramekins I could not resist,so blueberry crisp seemed like the perfect ending to a dinner with friends.
Enjoy this short-lived season while you can, and remember July 11 is National Blueberry Muffin Day!
Blueberry Corn Muffins
1 cup stone-ground yellow cornmeal
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup sugar
1 T. baking powder
1 tsp. salt
1/4 vegetable oil
1 egg, beaten
1 pint blueberries
Preheat oven to 425 degrees and butter a 12-cup muffin tin.
Rinse and dry blueberries and toss with about 2 T. flour so that they won't sink to the bottom of the batter.
Combine dry ingredients in bowl. Combine milk, oil and egg, then add to dry ingredients, mixing until just combined. Gently add the blueberries to the batter.
Fill muffin tins 2/3 full and rap tin on counter to release any air pockets that might have formed.
Bake for 20-25 minutes until golden. Makes 12
Cook's Note: Next time I would increase the sugar to 3/4 and perhaps add an additional egg. But they were still delicious as they were.