One of the most common questions people ask me when I tell them that I love to cook is “what type of food do you like to cook the most?” I am always flummoxed by the question. There were times in the past when I would have been easily able to answer it, like the time in my life when I was obsessed with Chinese food or the period when I explored French cooking. But the truth is, I no longer have a favorite type of food or cuisine that I enjoy the most. I usually choose what to make based on a few simple guidelines. Sometimes, I try a new recipe because I am intrigued by its ingredients or because it uses a method I’ve not used before. Other times, I cook or bake something that I am craving, like passion fruit ice cream because I really want its mysterious tropical flavor, or my mom’s pastitsio because I miss the flavors of my childhood.
But most often, I really like to cook with what’s in season. After all, there’s no better time for squash soup than the fall and no better time for peach pie braided bread than late summer. When it comes to berries, fortunately the season lasts a long time. Though it’s supposed to be over by early summer, we still have delicious blueberries and raspberries for sale. And nothing goes better with blueberries than lemon. These muffins are perfect for breakfast. They are mildly sweet and a little tart. The addition of cornmeal makes them hearty and less cake-like. And of course, there are the blueberries. You could make these muffins with frozen blueberries any time of year, but take advantage of the fresh ones out now. They make the muffins so much better.
Blueberry Lemon Muffins
Makes 12 muffins
1½ cups all purpose flour
½ cup cornmeal
1 tablespoon baking powder
½ teaspoon salt
½ cup sugar
1 cup milk
¼ cup vegetable oil
2 large eggs
2 teaspoons lemon juice
½ teaspoon vanilla
turbinado sugar, optional; for topping
Preheat your oven to 425°F. Lightly grease the cups of a standard 12-cup muffin pan. Or line the cups with muffin papers.
Whisk together the flours, baking powder and salt in a medium bowl. Add the blueberries and gently mix with a spoon. This will prevent the blueberries from sinking to the bottom of the muffins.
Place the sugar in a large bowl and using a microplane, zest the lemon over the sugar. Use your fingers to rub the zest into the sugar until combined. Add milk, oil, eggs, lemon juice, and vanilla and whisk together until thoroughly combined.
Dump the dry ingredients over the wet ingredients. Gently fold together with a spatula. Careful not to overmix. The batter will be lumpy with a few streaks of flour left.
Fill the cups of the muffin pan three-quarters full. Sprinkle tops with turbinado sugar, if desired.
Bake the muffins for 15 to 20 minutes, or until a toothpick inserted into the middle of one of the center muffins comes out clean. Remove them from the oven, and as soon as you can handle them turn them out of the pan onto a rack to cool.