Friday, August 12, 2011
Blueberry-Sage Corn Muffins
There are some recipes that seem to lie flat on the page. Nothing interesting about them. Nothing that stands them out from the crowd. Nothing that screams EAT ME EAT ME. Then there are some that practically jump off the page and into the oven, instantaneously. I found this recipe, baked it, and took pictures of it, in less than 30 minutes. Seriously that fast.
Blueberry-sage corn muffins. Definitely a unique combination. I wasn’t sure myself if I was going to like it. I love blueberries. I love corn muffins. I like sage….at Thanksgiving. Well, why not. Try something new. So I did. It was amazing.
The corn muffin itself is sweet and moist and the blueberries burst in your mouth. The sage, when it hits your tongue, you think, “Hmmmm what is that flavor I am tasting”? Is it savory? Is it sweet? It is both, strangely enough. The first bite into the muffin introduces the sage and it fades slowly when the blueberry and corn flavors kick in. Then it comes back with a punch when another bite is taken. I brought these to work and there were a few mixed reviews. Some liked the sage flavor, some liked the blueberry mixture and all but one loved the corn muffin flavor, (not a big fan of corn muffins to start with).
I found the sage-blueberry corn muffins in the Gardeners’ Community Cookbook, complied and written by Victoria Wise. I love, love, love this cookbook. I have used it for many delicious recipes. Please see links at the bottom of this post. There are no pictures in the cookbook, but the stories and the advice more than make up for that. I highly recommend checking this book out of the library or purchasing it for your own collection. It will be one of your most prized books. If you are planning on checking it out of the library try not to get stains and flour all over the cookbook. That will just lead to trouble and fines.
You might also like:
Blueberry-Sage Corn Muffins Makes 12 muffins
1 1/4 cup all-purpose flour
3/4 cup yellow cornmeal
1/2 cup sugar
2 teaspoons baking powder
Pinch of salt
1 cup of milk
1/4 cup vegetable oil
1 large egg
1/4 cup finely chopped fresh sage leaves or 2 tablespoons dried sage
2 cups fresh blueberries
1. Preheat oven to 375 degrees. Lightly grease a 12-well muffin tin.
2. Mix together the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
3. In another bowl, whisk together the milk, oil, egg, and sage.
4. Add to the dry ingredients and mix thoroughly without beating.
5. Fold in the blueberries.
6. Spoon the batter into the muffin tin and bake until the muffins spring back when pressed, and the tops are lightly golden, about 25 minutes.
7. Cool enough to handle and remove from the tin and cool on a rack.
8. Serve warm.