Blueberry Corn Muffins February 6, 2014 Ronnie Fein The problem (for me) with corn muffins is that when I make them I eat one every day for 10 days because Ed doesn’t like muffins and each recipe makes 10 and if there is no one else around to finish them off, I do. This breaks the monotony of my daily yogurt for breakfast, which is nice, but also gets me on a bread-type breakfast for too long and that’s not so good for my waist or weight.Alas, sometimes I just can’t help myself. I need a corn muffin. And so the cycle begins.I keep the first two days worth in a plastic bag on the countertop; the remainder I freeze. You’d think I wouldn’t look in the freezer. That I could resist.But I can’t. These are too good. Blueberry Corn Muffins 6 tablespoons butter1 cup cornmeal1 cup all-purpose flour1 tablespoon baking powder3/4 teaspoon salt1/3 cup honey1 large egg3/4 cup milk1-1/2 cups blueberries Preheat the oven to 425 degrees. Lightly grease 10 muffin tins. Melt the butter and set it aside to cool. In a bowl, mix the cornmeal, flour, baking powder and salt. In another bowl mix the honey, egg, milk and cooled butter, beating until well blended. Pour the liquid into the cornmeal mixture and stir to blend the ingredients. Fold in the blueberries. Spoon equal amounts into the muffin tins. Bake for 20-25 minutes or until golden brown. Makes 10