For all of you who haven’t noticed: I haven’t posted a muffin recipe yet. Somewhere in month two I got this crazy idea of an all-muffin march, so I was held off for a while. After (somewhat regrettably) telling a few friends, they now would be disappointed if I didn’t go through with it… SO HERE I AM, MAKING ONLY MUFFINS, ALL MARCH LONG (I might die of a carbohydrate overdose, but I’ve come to peace with it and realized it’s a pretty okay way to go). I figured I’d start off with a spin on a classic: the blueberry muffin.

1/2 stick of butter, melted
3/4 c. all purpose flour
1/2 c. corn meal
1 1/2 tsp. baking powder
1/2 c. sugar
Zest from one lemon
1/2 c. milk
2 egg yolks
Blueberries (I used frozen, about a cup)

Preheat oven to 400 degrees. In a large bowl, whisk together flour, corn meal, baking powder and sugar. Stir in lemon and blueberries. Make sure the berries are coated in flour mixture (this will help with keeping the berries all throughout each muffin, not sink to the bottom!). In a separate bowl, whisk milk, eggs and butter. It might get a little clumpy, but don’t worry. Add to flour mixture, and stir until all is combined. Bake in lined muffin pan for 20-25 minutes, until golden brown. Yields about 7 – 1/3 c. muffins.

Note for making the best blueberry muffins: Holy mother-of-pearl, these were freaking delicious. Dare is say, in the running to be better than my mothers’ original blueberry muffin recipe. I was worried because the batter was VERY thick, but obviously everything ended up fantastic. If you’re looking for the ol’ overwhelmingly huge muffin, just double this and use a bigger pan. I’m sticking to a fairly small pan, because although a muffin-induced death wouldn’t be so bad, I figured I’d try to avoid it. HECK YES, IT’S MUFFIN-MARCH.