Blueberry and Cheddar Cornmeal Mini-Muffins

The temptation was there.  Blueberries, finally 2 for $3.00.  They have come down in price as far as they will probably go this season.  Not that I didn't pay more for them a few weeks ago to make that incredible Fresh Blueberry Pie.  You made it, didn't you? Well, I know some of you did.  Okay, here's my corn muffin recipe tweaked just a little bit to include blueberries and a little zip from some cheddar cheese. I used sharp white cheddar, but you can use the orange cheddar. This recipe calls for buttermilk, and I don't know about you but I never, repeat, never have buttermilk in the house. If you have a recipe that calls for buttermilk, like this one, measure 1 1/2 Tbs. of cider vinegar into a measuring cup and add milk to measure one cup.  Let it stand for a few minutes. It actually smells like buttermilk, and you will never notice the difference in your recipe. Of note, I only use this method for baking. If you're making a soup that calls for buttermilk, buy the real thing.

BLUEBERRY AND CHEDDAR CORNMEAL MINI-MUFFINS

1 stick of butter

2 eggs

1/2 cup sugar

1/2 tsp. baking soda

1/2 tsp. salt

1 cup buttermilk

1 cup coarse or medium yellow cornmeal

1 cup sifted flour

1/3 cup shredded sharp cheddar cheese

2/3 cup blueberries, rinsed and dried

Preheat your oven to 375 degrees. Melt the butter and pour into a large mixing bowl. Let it cool for a few minutes, and then add the two eggs, beating well. Stir in the sugar, baking soda, salt and buttermilk. Stir in the cornmeal, flour, and cheese.  Fold in the berries. Coat a mini muffin pan with cooking spray, and fill each mini-muffin cup with about a quarter of a cup of batter, making sure you've got at least two berries in each muffin.  The batter should come to the top of the cup for a nice full-sized muffin. Do not use paper liners.  Bake for about 13 to 14 minutes or until a toothpick comes out clean. Makes 30 mini muffins.  These muffins are so moist with the addition of the blueberries and cheese and the slightly crunchy texture of the cornmeal, you won't need butter. Just pop the damn thing in your mouth and get over it.