Blueberry Cornmeal Muffins


While fall season is rolling in quickly, I’ve been absent here lately. My priorities shifted a bit in recent months, and I’ve been keeping busy learning new things. As part of this transition period, photography has become something more than my passion, becoming a place where I feel genuinely comforted. I have been following my heart’s desires with my shots this autumn; the colour palette of a bright red Osakazuki Japanese maple, buttery yellow leaves of Sangokaku, the bronze hue of flame grass, early morning pinkish foggy sky, deep brown mane of my friends’ horses in the autumn evening light, etc…

Fall is, indeed, my favourite season. Everything quietly changes on land, in the sky, in the air. If I don’t pay attention and fail to closely observe, these changes just pass by in front of me. But I do like observing simple things. For that, I naturally grab my 17-year-old film camera, keeping it at the ready as I wander into nature. I guess it feels just right; it feels right when I feed my soul by photographing whatever suits my fancy . It’s just that food subjects have not been calling out to me lately.

However, today, I’m posting a muffin recipe that I made at the end of summer with abundance of my friend’s blueberries. In fact, I froze some of those wonderfully plump, juicy morsels just for a time like this: when I don’t seem to have the time or energy to cook, but would rather be taking pictures instead. The frozen blueberries have been a great helper just now, allowing me to stay on track with my blog by creating something comfortable, not too complicated or time consuming.

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Blueberry Cornmeal Muffins

Makes 12 muffins

1 cup yellow cornmeal
3 cups all-purpose flour
¾ cup granulated sugar
2 tablespoons baking powder
½ teaspoon salt
½ cup melted butter
2 cups 2% milk
2 tablespoons orange juice
2 eggs, beaten
2 cups frozen blueberries, thawed

Preheat the oven to 350F. Grease or line a large muffin tin with paper muffin cups.

Combine the cornmeal, flour, sugar, baking powder and salt in a mixing bowl.

Mix together the butter, milk, orange juice and eggs in another bowl.

Stir the wet ingredients into the dry ones, and mix well until combined. Fold in the blueberries.

Divide the batter between the muffin cups, and bake in the centre rack of the oven until golden on top and a skewer inserted in the centre of a muffin comes out clean, for about 30 mins.

Let cool for a bit and remove from the tin. Serve warm or freeze extras in a Ziplock for later use like I did. Enjoy!


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02. November 2013 by Emi Uchida
Categories: Baked Goods, Breakfast, life style, Recipe, Vegetarian | Tags: , , | Leave a comment

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