Labbits Like: Blueberry Lemon Corn Muffins

You may remember that Clover went blueberry picking at Green Mountain Orchards in Putney VT not too long ago. Well, she froze quite a number of blueberries and brought some out of the freezer to bake these delicious corn muffins. The recipe is courtesy of Green Mountain Orchard, although Clover is watching her weight and has made notes where she reduced both sugar and butter. They're still a fantastically tasty treat with Clover's reduced sugar and fat variation, since the berries provide lots of sweetness and the lemon zest adds lots of flavor. Whip up a quick batch for your next Sunday breakfast and find out for yourself! Print the recipe here.

That's a lot of blueberries you've got there, Clover.

Blueberry Lemon Corn Muffins

Ingredients:
8 Tbsp butter (Clover used 6 Tbsp unsalted butter)
1 1/2 cup all-purpose flour
1 Tbsp baking powder
1 cup yellow cornmeal
Pinch of salt
1 cup + 1 Tbsp sugar (Clover used about 2/3 cup sugar)
2 Tbsp freshly grated lemon zest
1 cup whole milk (Clover used almond milk)
2 large eggs
1 cup blueberries (Clover used 1 1/2 cups - be generous with the blueberries!)

Preparation:
Preheat oven to 375 degrees Fahrenheit. Lightly grease or line the cups of a muffin pan.

Melt butter and cool slightly. Into a large bowl sift together flour and baking powder and whisk in cornmeal, sugar, lemon zest and salt. In a medium bowl whisk together melted butter, milk and eggs. Add to flour mixture with half of blueberries, gently stirring until just combined.

Divide batter evenly among cups (batter will fill cups) and press remaining blueberries into tops of muffins. Sprinkle tops of muffins evenly with remaining tablespoon of sugar (Clover left this step out).

Bake muffins in middle of oven about 15 minutes or until tops are golden and a test comes out clean. Remove muffins from cups and cool on a rack. Muffins keep in an airtight container at room temperature 2 days.

Yields: One dozen muffins or a half dozen 1/3 cup giant muffins.

Recipe Redux: Poppy Seed Banana Muffins

When Pipkin blushes, even his ears get a little pink.

Pipkin got to work this morning baking one of his favorite easy breakfast items — the banana poppy seed bread in muffin form. He's made that banana bread so many times he's got the recipe memorized. Or, so he thought. After he popped the muffin trays into the oven, he happened to peek at the blog entry and realized he forgot to put in baking powder! No wonder his banana bread had come out so flat last time! He thought that the squishy sides of his silicone bread pan spread out the loaf and that's why it didn't grow tall. Nope. Turns out he forgot to put in baking powder. Funny thing is, he posed in a picture with the baking powder. See?

Not pictured: flour, which is very important.

Quick like a labbit, he got the muffins out of the oven, poured the batter back into his mixing bowl, and added a teaspoon of baking powder before spooning the batter into the muffin tray and popping it back into the oven. Phew! No one wants flat muffins, right?

And not to worry, Pipkin has corrected the error on the banana bread entry, and he's included this recipe remix on that same page, so you too can make these easy muffins for breakfast. Pipkin's a little embarrassed now, but he hopes you'll forgive him. Labbits make mistakes just like everyone else.