April 18, 2012
Do you ever have those mornings where you had planned to accomplish four things before 8 am and and when the time comes, your bed is too warm and wonderful? Then, of course, when I do get up I wish I had been up for an hour already and gotten some of those things out of the way. Oh well. I'm glad that right now almost all of my deadlines and projects are self imposed so if I let things slide a little, I can get caught up later.
One thing I have no trouble making time for in the morning is a batch of muffins. On the days when my morning needs a little extra love, I stir together flours and melt butter and in almost no time at all muffins are baking in the oven. I already have three muffin recipes on this blog so there isn't much more I can say about muffins. My favorites, which I haven't shared here yet, are bursting with blueberries. My muffins are usually small and a little homely, but what they lack in looks, they make up for in flavor. They are easily portable and great for sharing which keeps me from eating all of them in one sitting.
I've tried many many muffin recipes and I've discovered that one of my favorites uses plain yogurt for the liquid. It makes a slightly crisp exterior and a lovely texture, but you could also use milk or buttermilk instead. I let the blueberries provide most of the sweetness, but you can add more maple syrup to yours if you want. I love using spelt flour for muffins, but again feel free to use the flours you like. This recipe was inspired by Melissa Clark's Maple Blueberry Tea Cake in Cook This Now.
1 1/4 cups whole spelt flour
1/4 corn meal
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt
1/2 cup maple syrup
6 tablespoons (3 ounces) unsalted butter, melted.
1 cup blueberries (frozen or fresh)
Preheat the oven to 400' and butter 8 muffin cups (or fill them with paper liners). Whisk together the flour, corn meal, baking powder, baking soda, and salt. In a two cup measuring cup, measure the yogurt and maple syrup. Add the egg and beat briefly to combine. Pour the liquid ingredients and the melted butter into the dry ingredients. Stir just to combine. Add the blueberries and stir to distribute them throughout the batter. Fill each muffin cup 3/4 of the way full. Bake for about 20 minutes or until a skewer inserted in the middle comes out clean. Let cool for a few minutes before eating.