Blueberry Corn Muffins

This past week I made a trip to TJ Maxx and scored three cookbooks at an amazing price-The Martha Stewart Living Cookbook-The Original Classics, The Martha Stewart Living Cookbook-The New Classics, and Martha Stewart's Cooking School. Whenever I get a new cookbook, I go through it page by page, bookmarking recipes that I'd like to try with Post-It notes. So far I've gone through the two Martha Stewart Living cookbooks, and I'll flip through Martha Stewart's Cooking School soon. A lot of techniques in the book are ones I'm well-acquainted with, but I'm hoping that I'll pick up a few tips and good recipes. Here's the first of many recipes I'll be trying out from my new cookbooks.

Blueberry Corn Muffins
from The Martha Stewart Living Cookbook-The Original Classics

makes 6 muffins

Note: You will need six 2 3/4x2-inch pastry rings, which gives these muffins a unique shape. Jumbo or oversize muffin tins can also be used. Frozen blueberries may be used instead of fresh.

1 c. (2 sticks) plus 2 T. unsalted butter, room temperature
3/4 c. sugar, plus 2 T. for sprinkling
3 T. honey
2 large eggs
3 c. all-purpose lfour
1 c. yellow cornmeal
1 T. plus 1/2 t. baking powder
1/2 c. milk
1 c. blueberries

1. Preheat the oven to 375 degrees F with a rack in the center. Line a baking sheet with parchment paper; place six 2 3/4x2-inch pastry rings on it. Cut a sheet of parchment into six 10x3-inch strips; use them to line the rings (the paper will extend above the rims).

2. Place the softened butter, 3/4 c. sugar, and the honey in the bowl of an electric mixer fitted with the paddle attachment. beat on medium speed until fluffy, about 1 minute. Add the eggs; beat one minute more.

3. Whisk the flour, cornmeal, and baking powder together in medium bowl; add to the butter mixture in the mixer bowl. Beat until combined. Slowly pour in the milk, beating on low, just until combined. Fold in the blueberries. Divide the dough among the rings (do not pack too firmly; each will take about 1 cup). Brush the tops with cold water; sprinkle 1 t. sugar over each.

 

4. Bake until the tops are browned and a cake tester inserted in the center of a muffin comes out clean, about 30 minutes. Let cool in the pans 5 minutes. Tie kitchen twine around the muffins to hold the parchment in place, if desired, or remove the parchment. Serve immediately.