That feels like a deep, dark secret. But I think I can be open with you all, right? This is a no judgment zone?
The thing is, I’m really bad under pressure. If I spend too long in front of a stand, and then the person running it starts asking me questions, I get really flustered. And awkward. Not a good combination. And so I tend to browse quickly and go home empty handed.
Also, it probably doesn’t help that I never carry any cash.
In August, Forrest and I woke up early(ish) and went to check out the Milford farmer’s market. While I’ve already confessed that I’m not a farmer’s market expert… this one was pretty disappointing. There was one huge, beautiful display of vegetables, but the other 5 stands had more pamphlets than tomatoes.
All was not lost, however! The farmer’s market was taking place right in front of a tiny, bustling, newly-opened bakery. Forrest could not resist stopping in, and I of course didn’t mind. A couple minutes later, we were enjoying a breakfast of baked goods and two chai lattes. You can probably tell where this is going… because that day, I had the most perfect blueberry corn muffin.
It was, fittingly, one of those great late summer days, where the air is starting to get crisp and you can feel fall coming.
And then, I moved back to Binghamton and it got HOT! Like upper 80s. For a week. It was as if summer was reasserting herself one last time.
It’s feeling like fall here again. And these muffins are perfect for this time of year: bursting with fresh summery blueberries, but with the hearty texture of cornmeal to remind you that we’re transitioning to colder weather. These make a great breakfast warmed up, or a nice afternoon pick-me-up at your desk! Even kitties like them, as you can see above.
- 1 1/4 cups flour
- 1/2 cup cornmeal
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 heaping cup blueberries, fresh or frozen
- 1 cup milk
- 1/2 cup butter, melted
- 1 egg
- Preheat oven to 375 F. Line or grease muffin tin.
- Mix flour, cornmeal, brown sugar, salt, and baking powder in a large mixing bowl.
- Add blueberries and toss to coat in the flour mixture.
- In a small bowl, combine the milk, butter, and egg. Mix.
- Add the wet ingredients to the dry ingredients, and mix until just combined.
- Spoon batter into the muffin tins.
- Bake for 15-20 minutes, until a toothpick/fork inserted into a muffin comes out clean, and the tops are golden.