We are knee-deep in wedding planning since J and I got engaged in January. We’ve looked at 15 (!!!) potential wedding venues and met with 2 potential caterers, and the most excited I’ve felt was sitting down with the first caterer and talking about the FOOD that we’ll serve at our wedding. Yep, planning the food is way more exciting to me than the venue, or the dress, or the flowers!
J and I envision a very casual BBQ-picnic-style dinner with a potential spit roasted pig, local corn on the cob, fresh tomato basil salad, roasted beets, cornbread, and peach pies for dessert. As I was drooling over the caterer’s initial menus, I wondered why I had never in my life made cornbread muffins. Because they are delicious! And a little unexpected for a breakfast muffin.
So here we are. I decided I wanted to add fresh blueberries to the cornbread base and use honey for that homemade country-feel. These honey blueberry cornbread muffins made my kitchen smell so sweet! For a slightly less sweet muffin, you could eliminate the added sugar and these muffins would be completely refined-sugar free – and that to me, is a great breakfast muffin. They taste especially delicious warm with a pat of fresh butter melting on either half. Then close your eyes and be transported to a picnic in a grassy field. What is it about cornbread that just screams lazy afternoons and warm breezes and picnics?
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup granulated sugar (optional - do not add for a refined-sugar free muffin)
- 1 cup milk (I used 1%)
- 2 large eggs
- 1/4 cup melted butter
- 1/4 cup liquid honey
- 1 cup fresh blueberries (you could also use frozen)
- In a large bowl, mix together all the dry ingredients: cornmeal, flour, baking powder, and sugar, if using.
- In a medium bowl, whisk together all the wet ingredients: milk, eggs, melted butter and liquid honey.
- Make a well in the dry ingredients, then pour in all the wet ingredients, and slowly mix until batter is just moistened. Carefully fold in the blueberries. (The batter will be quite runny - don't worry!)
- Bake at 400 degrees F for 15-17 minutes.