On most Saturday mornings I bake muffins for breakfast — usually whole-wheat blueberry muffins (my favorite muffin recipe). However, we were out of blueberries today, so that recipe will have to wait until next weekend. Instead, I made a recipe from The Barefoot Contessa Cookbook. It’s actually for raspberry corn muffins, but because we had a full jar of blueberry preserves given to us as a gift, I decided to do blueberry corn muffins instead. Still, the credit goes to the Barefoot Contessa here (for both the core of the recipe and the amount of butter!). It’s a good cookbook overall, though a lot of the recipes are more suitable for someone who entertains a lot, as opposed to someone like me who tends to cook for two most of the time. But the guacamole recipe is great, the muffins, scones, and desserts are awesome and laden with butter, and Barefoot Contessa is pretty much the authority on roasting a chicken.

The muffin recipe is pretty simple:

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Blueberry corn muffins

Oven 350°F

Mix the following together (BC says use a mixer, I just used a whisk):

• 3/4 c milk
• 1/4 lb (1 stick) unsalted butter, melted and cooled
• 1 egg

In another bowl (or if you’re me, the same bowl), combine:

• 1 1/2 c all-purpose flour
• 1/2 c sugar
• 1/2 c cornmeal
• 1 Tbsp baking powder
• 3/4 t salt

Mix the wet and dry ingredients together just until combined. Spoon into a greased or lined muffin tin and bake for 30 mins, or until tops are brown and a toothpick comes out clean.

Let muffins cool slightly. Spoon ~1/4 c blueberry preserves into a ziploc bag (or a pastry bag if you’re fancy). Cut off a corner of the bag and pipe 1-2 Tbsp preserves into the center of each muffin.

Makes 6 muffins (the original recipe was for 12).

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These muffins are very moist (probably because of all the butter), not dry like many corn muffins. They’re also really sweet, especially because our preserves were quite sweet. In fact, if I were making these again, I’d probably use a tarter preserve. Nevertheless, we’ve already managed to finish all but one