Muffin Mania!

So, I meant to make these for a breakfast treat for the car ride to Rehoboth Beach, Delaware last week, where I went on vacation with my family.  But, I ran out of time and got bagels instead. 

I tossed the blueberries in the freezer and threw these Blueberry Cornmeal Muffins together when I got home, since I had all the ingredients.

But woah!  As I stirred the frozen blueberries in the mix, their skins started peeling off!  It was like taking the mask of of Darth Vader - inside they are all greenish and pale and sickly looking.  I did go a little overboard on the berries to compensate- recipe only called for a cup but I threw the whole pint in, so they were a little less muffin like, a little more massive blueberry craters interspersed with dough bridges throughout.  Definitely edible, though! 

BLUEBERRY CORNMEAL MUFFINS

from Cookin' Up Country Breakfasts Cookbook, via A Taste of Home

Ingredients

1-1/4 cups all-purpose flour

3/4 cup cornmeal

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup fresh or frozen blueberries

1 cup milk (I used yogurt that was nearing its expiration date)

1/4 cup vegetable oil

2 egg whites

Directions

In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Add blueberries. Stir in milk and oil just until mixed. In a bowl, beat egg whites until stiff peaks form (I used my kitchen aid mixer); fold into batter. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Yield: about 1 dozen (mine made 16).