Peony 'Sarah Bernhardt'

Peony 'Sarah Bernhardt'

Wednesday, June 18, 2008

Blueberry-Lavender Cornbread Muffins with Maple Butter

Original Recipe by Miss Jolie Ann

Blueberry season in the northwest is quickly approaching, so I thought I'd provide some inspiration with this downright scrumptious muffin recipe...

In Health,
Miss Jolie Ann

Author's Note 7/14/08: Um, Mary (bff) LOVES these muffins & I think that I've created a "muffin monster" because she keeps asking for them all the time!

Makes about 7 muffins

1. Preheat oven to 375 degrees F and lightly grease a muffin tin.

1 cup organic whole wheat flour
1 cup organic cornmeal
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 tsp dried lavender (crush blossoms, whole ones can be overpowering!)

2. Mix all dry ingredients in a large bowl until combined.

5 tbsp organic butter (or canola oil)
2 tbsp organic honey
2 organic large brown eggs
1 tsp organic non-alcohol pure vanilla extract
1 tsp fresh organic lemon zest

3. Mix all wet ingredients in a smaller bowl until combined.

4. Combine the wet mixture with the dry. Stir until just combined, do not over-stir.

1 cup fresh organic blueberries

5. Stir in the blueberries until just mixed.

6. Pour muffin batter evenly between 7 muffin spots. Bake at 375 for 15 minutes. Allow to cool for 10-15 minutes before removing from the pan.


1 Stick Organic Butter
3 tbsp organic pure maple syrup

7. With an electric hand mixer, beat butter and maple syrup until light and fluffy. Yum.

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