Ok. So now that I’ve laid all my cards on the table, let me tell you more about the recipe that got me to turn my back on my beloved Saturday pancakes.

Lemon Blueberry Cornmeal Muffins, recipe taken from the 2012 Milk Calendar.

A few weeks ago during a visit to Mum’s, she sprung them on me. While I do love a homemade muffin for breakfast, they rarely enter my cooking vocabulary.  They are more her territory than mine.  How was I to know such an innocent gesture would set me on a path to breakfast infidelity? That my own mother would supply me with the impetus to cheat?

Allow me to explain. These muffins are pleasingly sweet with tart bursts of fresh blueberries, and are bright from both lemon juice AND lemon zest.  They finish off with a strong, solid texture, thanks to the addition of cornmeal.

Now, I am a huge fan of cornmeal so it was no problem for me, but Mum was a bit concerned. Then again, there is only a small amount of cornmeal in relation to flour. Just enough to give you all the best that cornmeal has to offer, without overwhelming you. I mean, this is not the time for Southern Barbeque.

These treats could never be confused with cupcakes, as many muffins can, which is probably the reason I normally stay away. They are a breakfast, morning snack or afternoon tea staple. They taste fantastic just out of the oven, and gain a lovely substantial texture in the days that follow (if they last that long).  I enjoyed these muffins plain straight out of the oven and with butter on the days that followed.

Well, now that they’re gone, there’s nothing else to do but share this recipe with you, so that you may commit your own acts of gastronomic adultery. Handle with care, and please share your sordid tales with me. I’d love to hear them.

Fresh Blueberry Lemon Muffins
From September, 2012 Milk Calendar

1-1/2 cups (375 mL) all-purpose flour
1 cup (250 mL) fresh blueberries
1/3 cup (75 mL) yellow cornmeal
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
2/3 cup (150 mL) granulated sugar
1/3 cup (75 mL) butter, softened
1 egg
1 tbsp (15 mL) grated lemon zest
1 tbsp (15 mL) freshly squeezed lemon juice
1 tsp (5 mL) vanilla
1 cup (250 mL) milk

Preheat oven to 350°F (180°C). Line a 12-cup nonstick muffin pan with paper liners.

In a small bowl, toss 2 tbsp (30 mL) of the flour with blueberries; set aside. In a medium bowl, whisk together remaining flour, cornmeal, baking powder, baking soda and salt.

In a large bowl, using an electric mixer, beat sugar and butter until light and fluffy; beat in egg until blended. Beat in lemon zest, juice and vanilla (do not worry if mixture looks curdled).

Using a wooden spoon, stir dry ingredients into butter mixture alternately with milk, making 3 additions of dry and 2 of milk. Gently stir in blueberry mixture.

Spoon into prepared muffin pan. Bake for 25 to 30 min or until just turning golden and a tester inserted in the centre comes out clean. Let cool in pan for 5 min. Transfer to rack to cool completely.