Blue, Blue Blueberry Corn Muffins

1. 1

   Preheat the oven to 425F.

2. 2

   Spray 18 standard-size or 12 large muffin-tin cups with oil, or line the cups with papers.

3. 3

   Stir together the flour, blue cornmeal, salt, baking powder, and baking soda into a large bowl.

4. 4

   Set aside.

5. 5

   Cream together the butter and sugar in a small bowl, then beat in the egg, vanilla, and nutmeg.

6. 6

   Stir the creamed mixture into the dry mixture along with the milk, until not quite blended.

7. 7

   Then add the blueberries and the walnuts, if using, with just a couple of strokes, so the mixture is just barely combined.

8. 8

   Spoon into the prepared muffin cups.

9. 9

   Bake until the edges of the muffins are golden brown and the caps are rounded and also golden, 22 to 27 minutes.

10. 10

    Let cool for just a few minutes, then remove from the cups.

11. 11

    Serve warm (or rewarm before eating them) with Blueberry-Cream Cheese-Honey Butter, if you like

12. 12

    Variation: Blueberry-Walnut Streusel Muffins

13. 13

    Substitute brown sugar for white in the muffin batter; pass on the optional walnuts.

14. 14

    Make the streusel topping: Cut together 2 tablespoons butter, 3 tablespoons brown sugar, 2 tablespoons unbleached white flour, and 1 tablespoon oatmeal until crumbly.

15. 15

    Toss in 1/3 cup chopped toasted walnuts.

16. 16

    Divide this mixture among the tops of the unbaked muffins.

17. 17

    Bake as directed.

* Per serving · 4 servings · Values may vary.