Golden Blueberry Corn Muffins

I'll be honest, these started as a shortcut. A gluten-free cornbread mix does most of the work here, and the rest is a short list of things you probably already have in the fridge: buttermilk, an egg, a couple of egg whites, and half a lemon. The lemon is the bit I'd never skip. Blueberries are sweet and a little soft, and a spoonful of lemon juice wakes them up so the muffin doesn't taste flat.

Blueberries have a nice bit of history in American kitchens. Wild ones grew across the northeast long before anyone farmed them, and the cultivated highbush berry was developed in the early 1900s by a USDA researcher working with a cranberry-growing family in New Jersey. That's a fun fact to bring up while you're waiting for the timer. Frozen berries work just as well here, so keep a bag in the freezer. Toss them in straight from frozen and fold gently, and they won't bleed purple through the whole batter.

A tip on the batter: once you add the blueberries, stop stirring the moment you can't see streaks of flour. Overmixed corn muffins can turn dense and rubbery, and gluten-free batters are already a little less forgiving. Fill the liners about two-thirds full, and don't worry if a few berries sit right on top. They'll burst and look lovely.

These keep well. Once they're cool, store them in an airtight container on the counter for a day or two, or freeze them in a bag. A quick 20 seconds in the microwave brings back the softness. They're also good split and toasted with a thin smear of plain yogurt for breakfast.

For a fuller morning plate, I like serving one alongside a simple egg dish or a bowl of fresh fruit. If you want something a little heartier for the same table, our Oven Baked Eggs with Avocado Lime Salad pairs nicely with the corn flavor. For a sweet-and-savory snack later in the day, Crispy Cinnamon Spiced Roasted Chickpeas make a crunchy partner, and if you like baking in batches, the Banana Blueberry Quinoa Muffins are a close cousin you can make on the same afternoon.