Blueberry Cornmeal Muffins

Who doesn't love cornbread? And who would have thought to make corn muffins with cornmeal? These muffins have the same texture as corn bread but it has a coffeecake crumble crust that is absolutely delicious, especially from the sweetness of the berries and the extra honey. This recipe calls for cornmeal which is readily available in your cereal/baking goods aisle.

This recipe is easy as pie and with summer season coming along, we all have access to the best berries of the season. I chose blueberries because they are everywhere and Siddharth loves blueberries. I adapted this recipe from Martha Stewart, and you must check it out. Here is the recipe. 

• ·         1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature
• ·         3/4 cup sugar, plus 2 tablespoons for sprinkling
• ·         3 tablespoons honey
• ·         2 large eggs
• ·         3 cups all-purpose flour
• ·         1 cup yellow cornmeal
• ·         3 1/2 teaspoons baking powder
• ·         1/2 cup milk
• ·         1 cup blueberries

 Heat oven to 375 degrees. Line your muffin tin pan with the paper cups. 

Place softened butter, 3/4 cup sugar, and honey in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. 

 Add eggs; beat 1 minute more. Whisk flour, cornmeal, and baking powder together in a medium bowl; add to butter mixture in mixer bowl.

 Beat until combined. Slowly pour in milk, beating on low, until just combined. Fold in blueberries.

 Divide dough among molds. Brush tops with cold water; sprinkle 1 teaspoon sugar over each.

Bake until tops are browned, centers are set, and a cake tester inserted in center of muffin comes out clean, about 30 minutes.

And now it's time to devour with your eyes!