Blueberry Corn Muffins

It’s Thursday. I’m sitting on a train heading out of the city to spend Independence Day weekend at a friend’s parents’ place near the beach. One of my coworkers has decided to give me deadlines to help encourage me to post more regularly. As I was exiting the office she asked, “You’re going to write a new post this weekend, right?” It was more of a statement of fact than a question. However, I aim to be a man of my word, so someone holding me accountable tends to work out well for my work habits. With this self-awareness I replied in the affirmative and now I’m typing this post on the train as I’m surrounded by fellow passengers drinking tall-boys of beer.

Living in this mostly great—though sometimes flawed—country comes with many luxuries that we oft take for granted. The fact that you’re reading this right now being one of them. (Thanks for reading!) Think about it: you have access to the internet, you’re probably on your own computer, you have electricity, and the list goes on. As privileged members of our global society we sometimes forget that not everyone lives as we do. Therefore, my one request of you on this anniversary of our nation’s freedom is that you reflect on all of the freedoms and privileges you’ve been granted, and perhaps find someway to help those with less. With that said, happy birthday ‘Murricah!

Ingredients:

• 1 1/2 cups corn meal
• 2 1/2 cups all-purpose flour
• 1/4 cup sugar
• 4 tsps. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 eggs
• 2 cups milk (or cream)
• 1/2 cup cane syrup (or honey)
• 1 cup vegetable oil
• 8 oz (1 1/2 cups) blueberries (frozen or fresh)

Procedure:

Preheat oven to 375˚F.

Combine dry ingredients. Combine wet ingredients. Mix together wet and dry ingredients until fully incorporated.

Fold in blueberries. Portion into muffin tins.

Bake for 16-18 minutes.

Cool on a wire rack and eat.