Blueberry Cornmeal Muffins for Conference

We gathered as a family again this last weekend. Omelets, muffins, and a chance to be spiritually uplifted.

This year, I made a delicious spin on a blueberry muffin. I love the texture that cornmeal adds to baked goods. The fresh grated nutmeg gave them a wonderful warmth.

Blueberry-Cornmeal Muffins
from Williams- Sonoma Essentials of Baking

1 1/2 cups all-purpose flour
1/2 cup fine-grind cornmeal
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground nutmeg (freshly ground if possible. You can buy whole nutmeg in the spice aisle of most any supermarket. Grate it with a microplane zester)
2/3 cup firmly packed brown sugar
2 large eggs
1 cup whole milk
6 T unsalted butter, melted
1 cup fresh or frozen blueberries
2 T granulated sugar mixed with 1 tsp ground cinnamon

Position a rack in the middle of the oven, and preheat to 400 degrees F. Butter 12 standard muffin-pan cups or line them with paper liners.

In a bowl, stir together the flour, cornmeal, baking powder, baking soda, salt, nutmeg and brown sugar. Set aside.

In a large bowl, whisk the eggs until blended. Whisk in the milk and butter. Pour the egg mixture over the dry ingredients and stir with a rubber spatula just until moistened. Fold in the berries.

Spoon the batter into the prepared muffin cups, filling each cup about three-fourths full. Sprinkle the cinnamon sugar evenly over the tops. Bake until a toothpick inserted into the center of a muffin comes out clean, 15-18 minutes. Let cool in the pan on a wire rack for 2 minutes, then turn out onto the rack. Serve warm.