We have one blueberry bush. Just one. It is self pollinating and yields enough blueberries to make a few muffins, or a pie, or just to eat {if I can beat the dog to them! He eats them off the bush!!??}. This is the first year we have had the bush and I was excited to harvest the berries. I had enough berries to make the FFWD galette and a small batch of muffins.


    1 3/4 cups AP flour
    1/4 cup cornmeal
    2/3 cup sugar
    2 tsp baking powder
    1/2 tsp baking soda
    1/2 teaspoon kosher salt
    2 cups blueberries {I used fresh}
    1/2 cup (1 stick) unsalted butter, melted and cooled
    2 large eggs, at room temperature
    1 cup plain low-fat yogurt or sour cream
    2 teaspoons vanilla extract

Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners.
Place the flour, cornmeal, sugar, baking powder, baking soda, and salt in a small mixing bowl and mix well. Add the berries and gently toss until they are coated with the mixture.
Place the butter, eggs, yogurt, and vanilla in a large bowl and whisk well. Add the flour mixture by hand and stir until just combined. (Do not overmix.)
Fill each cup almost to the top. Transfer the muffin pan to the oven and bake until golden, 22 to 24 minutes. Cool 5 minutes, and then place on a wire rack to cool. 12 muffins.

This is the first recipe I have seen with cornmeal in the mix. I like the texture it gave.

The muffins were full of flavor and lots of blueberries. They were also quick to put together.
{Recipe adapted from The Quilter’s Kitchen by Jennifer Chiaverini}