Here’s a muffin recipe for your weekend breakfast line-up! Tender, moist blueberry-corn muffins served warm with maple butter.
Is it weird that I used to hate blueberries? Don’t ask me why because I have no memories of what might have caused it, but I spent most of my life telling myself that I didn’t like them. I also don’t remember when that changed, but I’m glad it did.
I love big, puffy-top muffins bursting with flavor and these are just that. The original recipe made nine muffins and they were pretty flat on top, so I tinkered with the recipe to give me a healthy dozen muffins with round bellies and added some maple butter to really send these over the top.
I’m leaving for a trip to Europe tomorrow, where I plan on eating copious amounts of baked goods and pastries and then showing you everything I consumed in a big blog post when I get back. Wish me luck!
[tasty-recipe id=”30976″]
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