Yesterday I picked up a copy of the British edition of Country Living Magazine, the September issue, because my new blogland friend, Karon, is featured in it - I got the mag at Borders. It's a beautiful magazine and I loved seeing the pictures of Karon and the herbs she grows for her business, Dream Acres. While thumbing through the magazine I found a recipe for Blueberry Corn Muffins and this is what the caption said:
"Sunday brunch as they like it in America. The recipe comes from the Magnolia Bakery in downtown Manhattan - very Sex and the City."
Well, I am as far from Sex and the City as one can get! Carrie Bradshaw would never be caught dead in these! I bought my first pair of these spongy sandals in Hawaii about 15 years ago. When I went back a few years later I bought myself 3 more pairs because they are SO comfortable...I only wear them around the house - never out in public! Whenever anyone goes to Hawaii I always ask them to go into the ABC Store and buy me a pair of these sandals - when I was describing them to a friend they said, "Oh, you mean the prison sandals!" Apparently all of the prisoners in Hawaii wear these - I am always on the cutting edge of fashion!
Carrie would like these muffins though - they are as light as can be and full of flavor! I used some of the blueberries that I picked last month - they were frozen and they worked beautifully - corn muffins really let the sweetness of the berries come through.
The recipe in the magazine was in grams - so I used a metric converter online to change everything to ounces...and then rounded up or down! So this is not the exact recipe from Magnolia Bakery - but it's close and dang good!
Somebody borrowed my regular-sized muffin tin - so whoever did, please return it, okay? I used my jumbo tin - so these muffins are about 3 full inches in diameter and at least 3 inches high! They are HUGE! I was quite pleased about that too because that meant I could eat just one and feel good!
Blueberry Corn Muffins - Adapted from British Country Living Magazine, September 2008
3/4 cup plain flour
3/4 cup yellow cornmeal
1 tablespoon baking powder
1/3 cup sugar
1 teaspoon salt
1 1/4 cups milk
2 large eggs, lightly beaten
1 cup blueberries, lightly coated with flour
Preheat oven to 350 degrees. Butter a 12 cup muffin tin, or if you want to make the jumbo's like I did, then butter a 6-cup jumbo tin. Sift all of the dry ingredients together in a large bowl. Warm the milk with the butter, stirring until the butter melts. Make a well in the center of the dry ingredients, combine the butter and milk mixture with the eggs and then pour into the center of the dry ingredients. Mix until blended - but do not overmix, it's okay if it's a bit lumpy. Gently fold in the flour-dusted blueberries. Divide the batter equally between the muffin tins, filling about 2/3's full. Bake for 18 to 20 minutes or until the muffins are golden brown on top and the center is firm to the touch. Don't overbake. Serve warm with butter and honey....so, so good!
"I do the very best I know how - the very best I can; and I mean to keep on doing so." Abraham Lincoln
