My dad does something really really weird for breakfast. He eats breakfast sandwiches. “How is that weird?” you ask, “A sandwich with egg and bacon on an English muffin is perfectly normal.” Oh, wait, I forgot one crucial detail: He puts fruit jam on the breakfast sandwich.
Breakfast Blueberry Cornbread Muffins
Told you it was weird. It makes absolutely no sense and I’ve never seen anybody else do it. But if we go to a cafe for breakfast and he orders any kind of breakfast sandwich, he asks for a side of jam. If he’s bought frozen breakfast sandwiches and reheats one in the morning, he opens the fridge for a scoop of jam. If my mom or I ever happened to make breakfast sandwiches fresh, he’d definitely eat one with a knife sticking out of the jam jar. So it’s no surprise that when I was making my variations on my new cornbread muffin recipe, Dad’s favorite was the one with blueberry jam. But jam on a cornbread muffin is a more normal addition, so if I call these Breakfast Cornbread Muffins maybe he’ll replace the weird breakfast sandwich habit with something less bizarre. Like these.
