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Here we are in the heat of summer, the perfect time to pick a batch of fresh blueberries! Blueberries have the distinction of being one of the only fruits that originated in North America. The Native Americans ate it mashed into meat as a form of jerky, and also used it for medicinal purposes and as a fabric dye.
Maine, the state famous for its blueberries, is also the place where the blueberry rake was invented in 1822 by Abijuh Tabbutt, which freed blueberry pickers from plucking each berry by hand.
Blueberries aid the body's ability to dissolve bad cholesterol, due to their high amounts of fiber and antioxidants. They also contain flavonoids, which improve brain functions such as memory, decision-making, and general comprehension and retention.
This recipe for Blueberry Corn Muffins comes to us from MarthaStewart.com And you can clean any batter off of your hands with Seventh Generation Free & Clear Hand Wash, which uses a dermatologist-tested, hypoallergenic formula and is free of dyes and fragrances.
BLUEBERRY CORN MUFFINS
Yield: 6 large muffins
- 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. Place a Silpat (French nonstick baking mat) or parchment paper on a baking sheet; place six 2 3/4-by-2-inch pastry rings on it. Cut parchment paper into six 10-by-3-inch strips; use them to line molds (paper will extend above rims).
- 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 (do not pack too firmly; each will take about 1 cup). 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. Let cool in pans 5 minutes. Tie kitchen twine around muffins to hold parchment. Serve at once.