I don’t really like to tell people how to live their lives or what they should eat, but I have to make an exception. It’s important, I promise.
Y’all, you need to start putting blueberries in your corn muffins. Yes, the dinner-appropriate muffins I posted in the dead of winter. Those. Put blueberries in them and then eat them for breakfast or lunch, or even dinner, if you can get away with it.
Just do it. You won’t regret it. #peerpressure
It seems obvious once you’ve thought about it. Corn and blueberries are great together! Corn is sweet and earthy; blueberries are sweet and tart. The two are frequently paired in salads in the summer months, so why not combine them in muffins, you know? This was my exact train of thought when I made these a few days ago, and now I’m just wondering why I didn’t make them sooner.
These Blueberry Corn Muffins are so easy to whisk together, and the payoff is outstanding. The recipe is the tiniest tweak on my original corn muffin recipe; I added a touch more flour and some vanilla for a sweeter profile without upping the sugar. Oh, and plenty of fresh summer blueberries, of course!
Blueberry Corn Muffins bake up in less than 15 minutes. They’re soft, tender and perfectly domed, with a slight crumbly crunch from the cornmeal and bursting blueberries in every bite! While combining two already great things doesn’t always give great results, I am here to say that the union of corn muffins and blueberries is not to be missed.
I’ll say it again: you need to start putting blueberries in your corn muffins.
Blueberry Corn Muffins
makes 12 standard muffins
3/4 cup yellow cornmeal
1 1/4 cup all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 cup fresh blueberries
1/2 cup milk (preferably whole), room temperature
1/2 cup full-fat sour cream
1/2 cup (1 stick) unsalted butter, melted
2 large eggs, room temperature
2 teaspoons pure vanilla extract
Preheat oven to 400F.
Line a 12-cup standard muffin pan with cupcake liners, or grease well. Set aside.
In a medium mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt. Set aside.
In a small bowl, toss 1 tablespoon of the dry ingredients with the blueberries. Set aside.
In a small-medium mixing bowl (or large measuring cup), whisk together milk, sour cream, butter, eggs and vanilla. Add wet ingredients to dry and stir with a silicone spatula or wooden spoon just until combined. Gently fold in blueberries.
Divide batter among muffin cups, about 4 tablespoons (1/4 cup) each; they will be pretty full. Carefully tap the pan on the counter five times to release any large air bubbles. Bake for 13-14 minutes, until domed and a bit golden.
Remove muffins from the oven and let cool in the pan for ten minutes before removing to a rack to cool. Serve slightly warm or at room temperature.
Leftovers will keep well tightly-covered at room temperature for up to two days or in the refrigerator for up to five. Muffins may be double-wrapped in plastic and frozen for up to 3 months.
If you’re thinking “Doesn’t she already have a cornbread recipe on here?” the answer is 
The last morning on 
But it’s also time for one last good breakfast. Since 
Initially, she may have regretted this. I had it in my head that my 
You can see where this is going—the first round was akin to cornmeal styrofoam. Turns out, waffle batter generally needs to be thinner than pancake batter, lest the final product be tough, dry and heavy. We ate the waffles anyway (bad waffles are still waffles), but it took two days and neither of us was particularly jazzed about it. Needless to say, I was a little disheartened, and spent a couple of days writing and rewriting the recipe until I was ready to try again on the final morning.
As I began mixing together dry ingredients and measuring out aquafaba and oil, I started to worry that round two would be disastrous too, but I ladled the batter into the iron anyway. VJ and I had an unspoken agreement that we would eat the results, no matter how awful.
But we were pleasantly surprised. My adjustments—reducing the cornmeal and doubling the aquafaba (chickpea canning liquid/egg substitute)—had worked, producing lighter, softer waffles with crisp edges and a good corn flavor. We finished them in one sitting. No arduous styrofoam-esque breakfasts here!
Long story short, in addition to my haul from the vintage stores, this vacation also resulted in my purchase of a waffle maker. I’ve been home for about six days now and have already gotten a good return on my investment: I’ve made this recipe 
e2 bakes brooklyn 