When I first started my blog, I received a note from my daughter Meaghan cautioning me to take my time – “Posting once a day is good Mom”. Knowing my personality, she had visions of me posting morning, noon and night – a crazed recipe sharing insomniac! The truth is, if I had a better internet connection on the farm, I would write more. I think the heavens and my daughters are conspiring against me to control my compulsive tendencies. For now I have to be content to post when the wind is blowing in the right direction…
Yesterday, Mom and I drove to St. Andrews for our annual visit to Kingsbrae Gardens. When we first started visiting the garden, I used to fantasize about having enough space to re-create a similar vision. Hmmm, subconsciously I must have been thinking of Kingsbrae when we bought the farm…
Our walk-through was as lovely as always. All of the autumn perenniels were on spectacular display. Daylilies from the palest cream through to the deepest plums, pumpkin colored cone flowers, Santorini blue hydrangea, magenta astilbe and no pictures! I forgot my camera.
After our tour, we stopped for a quick bite at Sweet Harvest Market. I am soooo inspired. We shared an absolutely delicious peach scone and an equally yummy lemon blackberry muffin. Given that I am over-run with blackberries that are almost ripe, I will be working on a new muffin recipe next week.
Today’s recipe is a staple in our home. Cornmeal and blueberries are a beautiful combination. Typically, corn muffins are not very sweet. My recipe is true to form except that I have added wild blueberries to punch them up a bit. These muffins are quick to make and delicious to eat!
Wild Blueberry Corn Muffins
Preheat oven 400*F
Grease muffin tin.
1 1/4 cup cornmeal
1 cup all-purpose flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1/3 cup butter, melted
1 large egg, slightly beaten
2 cups wild blueberries
Stir together flour, cornmeal, sugar, baking powder and salt.
Make a well in the centre of the dry ingredients and pour in buttermilk, melted butter and egg.
Stir just until mixed and then add blueberries.
Gently fold in the fruit so that you do not over mix the muffins which would cause them to be tough.
Divide batter evenly between the 12 muffin cups.
Bake for 20 minutes.
The cement will be here at 1 pm!
Thanks for reading