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.
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Wow! That's a ton of blueberries! They're so expensive, at least where I live, that I can never seem to get enough. I planted two bushes last winter and in a few years, maybe will get some of my own off of them. I hope so!
ReplyDeleteHi Stacy. NJ is the third largest cultivator of blueberries, so when they are in season they are relatively inexpensive. Luckily, we get to enjoy them at their peak. I hope your bushes produce like crazy.
DeleteWe live next to a blueberry farm and went picking last week. We'll have to give your muffins a try when we pick some more. They were so good; we just ate them right out. Love the quick bread too.
ReplyDeleteI saw that.How fun that the blueberry farm is so close. Enjoy!
DeleteWe used to spend summers in Michigan when I was a little girl and blueberry picking was one of my favorite summer activities. I still love blueberries, but they just don't seem as tasty here as they did back in Michigan. I'd like to taste NJ blueberries, preferably in your muffins and crisp.
ReplyDeleteThe blueberries have been so sweet this year,too bad it's such a short season. But then we will be enjoying the next local crop.
Deletewow! look at all those plump blueberries. the season has finally started here. Your crisp looks terrific, but the cornmeal muffins are calling my name. brilliant combination.
ReplyDeleteCornmeal and blueberries are quite simpatico.
ReplyDeleteMy favorite summer breakfast - blueberries - muffins or just in ridiculously creamy Greek yogurt with almonds, honey, and cinnamon. The ones above look humMONgous!
ReplyDeleteblueberry picking sounds like a wonderfully idyllic summer activity... I especially love the mini-loaf shape you gave to your muffins (i'd love a slice)
ReplyDeleteI'm with you, when I make crumble or crisp I now use the food processor. Blueberries are definitely one of the best parts of summer. Did you read the book Blueberries for Sal when your son was young? I bet those corn muffins are delicious. Why do I always forget about cornmeal?
ReplyDeleteNicole,I loved the book,Blueberries for Sal,but I just couldn't think of the name of it. Thanks for that!
ReplyDelete