We spent another glorious weekend in Carmel with family. Goodness this place is beautiful.
I mean, seriously. We get it Carmel/Pebble, you're awesome.
I love nothing more than walking along this coastline.
The kiddos love beach walks too, but the sand tuckers them out. When we turned in on Saturday evening, we found someone already waiting for us in bed.
Such a cutie.
I really love cornmeal muffins, especially with fruit. I tried a gluten free version back in April, but wanted to go back to a more traditional style that included buttermilk and a bit of flour. The below is adapted from Martha.
1 1/2 cups all-purpose flour
3/4 cup cornmeal
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 teaspoons finely grated orange or lemon zest
1 1/4 cups low-fat buttermilk, plus about 2 tablespoons for tops
2 large eggs
2 tablespoons unsalted butter, melted
1 1/2 cups blueberries, picked over and rinsed
2 1/2 teaspoons coarse sanding or granulated sugar for topping
Nonstick cooking spray
Preheat oven to 400 degrees, with rack in center. Lightly coat a standard muffin tin with cooking spray. In a medium bowl, whisk together flour, cornmeal, granulated sugar, baking powder, baking soda, cinnamon, salt, and zest.
In a small bowl, whisk together buttermilk, egg, and butter. Stir buttermilk mixture into flour mixture until just blended. Gently fold blueberries into the batter until just combined.
Allow batter to rest for 5 minutes, then fill each cup three-quarters full. Bake 12 minutes. Remove from oven; gently brush tops with buttermilk, and sprinkle with sanding sugar, if desired.
Continue baking until tops are golden and a cake tester inserted in a muffin center comes out clean, 6 to 8 minutes more. Let muffins cool slightly, about 10 minutes, before turning out of tin.
These are wayyy better than my April blueberry swirl muffins. The buttermilk makes them moist and delectable.
These are best warm with some sweet butter, and they reheat well. They also keep for a day or two with no problem.
We ate these muffins throughout the weekend - morning and night - to fuel our beachside fun.