Moist and Tender Blueberry Corn Muffins
Homey blueberry corn muffins that are moist and tender, packed with blueberries, and sweetened with a touch of honey.
When it comes to food, I am easily influenced by what I read. Whatever the characters are eating, I want some. If they are cooking, I want to make what they’re making. I just finished reading The Help – for the third time – and, predictably, started craving pork chops and ham and corn bread and caramel cake and, yes – even chocolate pie.
The last time I read the book, I created this recipe for Caramel Cake with Salted Caramel Italian Meringue Buttercream. This time around, I wanted to bake corn bread. If it was the dead of winter, I might have been perfectly content with plain old corn bread. Since it’s August and I am obsessed with fresh fruit, I decided that Blueberry Corn Muffins, warm from the oven and dripping with butter and honey, was exactly the right way to start the morning.
Any morning. Preferably this morning.
A few thoughts about cornbread and corn muffins…