Dessert for Breakfast: Blueberry Cornmeal Muffins

Without a trace of irony I will admit to you that I consider myself a homemaker.  Yes I am career driven, type A personality that kick s a** for the working class professionally but I also love to bake, clean and do laundry.  At various times in my life I’ve tried to do only one or the other but have  come to the realization that it’s okay to be both.   My idea of relaxation is  curling up with a new cookbook while watching Rachel Maddow and checking rss feeds for yet another surprise announcement in San Francisco politics.

Last weekend I was in this exact position when I got a hankering to bake some pancakes.  And not just any pancakes, but these made with cornmeal that have the most amazing light but gritty texture tasting of  honey and butter.  No need to ever search for another recipe, this one is that good.  It’s the soaking of the cornmeal in step one that makes all the difference and produces a somehow light and fluffy pancake with a delicate crumb.  I was momentarily deterred when I realized we were out of maple syrup.  Obviously pancakes are merely vehicle for richly sweet REAL (no compromise on this one) maple syrup and butter.  Hmpf.

I did however remember that blueberries and cornmeal can be a particularly good combination and resolved to adapt a muffin recipe that would cure my craving.  It did and they came out perfectly dense and wholesome, improved only by splitting them open and sandwiching a small pat of softened butter inside.  With only a few ingredients and some simple steps, this is a perfect lazy morning recipe to embrace your inner homemaker.

Adapted from the recipe posted on Allrecipes by Shelley Albeluhn.

Blueberry Cornmeal Muffins


  • 1 1/4 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup milk
  • 1/4 cup butter, melted
  • 1/4 cup mashed banana (approx.  1 large banana)
  • 1 egg, beaten
  • 1 cup frozen blueberries


  1. Preheat oven to 375 degrees F (190 degrees C).   Grease muffin cups or line with paper muffin liners.
  2. Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl.   Lightly toss the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg.   Stir the wet ingredients into the flour mixture just until moistened.   Let sit for 10 minutes.  Spoon batter into prepared muffin tins.
  3. Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.



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