[insert CORN-y title here] {Blueberry Corn Muffins Recipe}

If you’ve been around the food blogs this summer, you may have noticed it’s been the summer of corn and blueberries. Between the corn, cucumber, herb and tomato salad that’s become a staple at dinner and the various corn bread and corn muffins, I’ve definitely had my share of corn this year. As for blueberries, I added them to the aforementioned muffins, and eaten them right out of the basket from the store, but have not added them to much else this year, but many other bloggers have.

Here are some of my favorite recipes from other bloggers that use corn or blueberries that I would’ve loved to fit in this summer:

From Joy the Baker: Sweet Corn Biscuits

How Sweet It Is: Hot Blueberry Cheddar Dip

White On Rice Couple: Fizzy Blueberry and Meyer Lemonade

Shutterbean: Blueberry Pudding Cake

Smitten Kitchen: Bacon Corn Hash

and the Blueberry Corn Muffins I made from Two Peas and Their Pod:

Blueberry Corn Muffins

Yield: 12 muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

These tender corn muffins are bursting with blueberries. They are great for breakfast, a snack, or served as a side dish to any meal.

Ingredients:

1 cup all-purpose Gold Medal flour
1 cup course ground yellow cornmeal
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons canola oil
1 teaspoon vanilla extract
2 large eggs
1 cup blueberries

Directions:

1. Preheat the oven to 400 degrees F. Fill a regular-size muffin pan with paper muffin cups or spray with cooking spray. Set aside.

2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.

3. In a medium bowl, whisk the buttermilk, melted butter, canola oil, vanilla, and eggs until well blended. Pour the liquid ingredients over the dry ingredients and mix with a rubber spatula until combined. The batter will be lumpy. Gently fold in the blueberries. Divide the batter evenly among the muffin cups.

4. Bake for 15 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes. Remove muffins from pan and serve.

When life gives you lemons…

…and all of these other ingredients,

(flour, sugar, salt, baking soda, vanilla extract, eggs, baking powder, sour cream, lemons, poppy seeds)

make LEMON POPPY-SEED MUFFINS!

I made 6 muffins and 1 loaf because I don’t have a muffin tin that holds 12 muffins.

They are truly easy to make and are quite tasty, too!

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Banana Bread

I made banana bread  a few days ago. I used the old family recipe, but this time, I added milk chocolate chunks. It was moist and good. I made one loaf and six muffins from one recipe. Simple and sweet.

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Pancakes for one: the quick bread test.

I wanted to make pancakes, but I know that usually the batter recipes call for 1 egg, and therefore, it is hard to divide a recipe small enough for just one (pan-size) pancake. So, I looked in the book, Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman and saw that muffin batter and pancake batter are the same except that muffins have twice the fat than pancakes. So, I made the pancake batter and the pancake for myself, and then added some more butter to the mix and spooned the batter into a muffin tin and baked in a 350ºF oven. They were blueberry-corn pancake/muffins so they had an interesting texture, and I definitely added too many blueberries (anyone want some muffin with those blueberries?) so they were tart and moist. But overall, a successful experiment.