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1
Preheat the oven to 425F.
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2
Spray 18 standard-size or 12 large muffin-tin cups with oil, or line the cups with papers.
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3
Stir together the flour, blue cornmeal, salt, baking powder, and baking soda into a large bowl.
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4
Set aside.
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5
Cream together the butter and sugar in a small bowl, then beat in the egg, vanilla, and nutmeg.
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6
Stir the creamed mixture into the dry mixture along with the milk, until not quite blended.
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7
Then add the blueberries and the walnuts, if using, with just a couple of strokes, so the mixture is just barely combined.
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8
Spoon into the prepared muffin cups.
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9
Bake until the edges of the muffins are golden brown and the caps are rounded and also golden, 22 to 27 minutes.
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10
Let cool for just a few minutes, then remove from the cups.
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11
Serve warm (or rewarm before eating them) with Blueberry-Cream Cheese-Honey Butter, if you like
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12
Variation: Blueberry-Walnut Streusel Muffins
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13
Substitute brown sugar for white in the muffin batter; pass on the optional walnuts.
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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.
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15
Toss in 1/3 cup chopped toasted walnuts.
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16
Divide this mixture among the tops of the unbaked muffins.
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17
Bake as directed.
