"I feel like eating grits.
I have a load of fresh blueberries in the fridge.
Would blueberry grits be good?
I don't think so, but blueberry corn muffins would be!"
And so, my blueberry corn muffins were born. I based my ingredients on this recipe from Epicurious, doubling the recipe and reducing the sugar, and substituting some sour cream for milk to retain moisture and because I like sour cream. The only thing better on these than sweet butter is a drizzle of maple syrup.