Anything But Corn-Fed: Healthy College Cooking in Rural Iowa

These were the best muffins I have ever made. Another recipe from Abby’s Celebrating the Midwestern Table. I would reccomend waiting until blueberry season (June and July I think?), but they are a really lovely treat this time of year if you are not cooking strictly seasonally.

You’ll need:

grated zest of 2 large lemons, about 2 tbl

1 cup + 1 1/2 tbl sugar

1/2 cup vegetable oil

1 large egg

1 cup buttermilk

1 1/2 cups flour (sneak in some whole wheat if you want)

1/3 cup cornmeal

1 tsp baking soda

scant 1/4 tsp salt

1 cup blueberries

3 tbl fresh lemon juice

Preheat the oven to 375 degrees. Line a standard-size muffin pan with paper liners or grease them. Set aside. Use a wooden spoon to mix zest, 1 cup sugar, oil, and egg in a bowl. Sit in the buttermilk, then flour, cornmeal, baking soda, and salt. Fold in the blueberries. Let the batter rest for 15 minutes before baking for puffier muffins. Fill the muffin cups so that they are 7/8 full with batter. Bake about 22 minutes, until lightly brown and a toothpick inserted comes out clean. While they cool, stir the lemon juice and the rest of the sugar together in a small bowl. When you can easily remove them from the pan, quickly dip the muffin tops in the glaze. Let them dry 15 minutes before serving. Makes 12 muffins.