Fresh Blueberry And Lemon Muffins

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup fresh blueberries
• 1/3 cup yellow cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup granulated sugar
• 1/3 cup butter, softened
• 1 egg
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla
• 1 cup milk

Recipe

• 1 preheat oven to 350°f line a 12-cup nonstick muffin pan with paper liners.
• 2 in a small bowl, toss 2 tablespoons of the flour with blueberries, set aside. in a medium bowl, whisk together the remaining flour, cornmeal, baking powder, baking soda, and salt.
• 3 in a large bowl, using an electric mixer, beat sugar and butter, until light and fluffy; beat in egg until blended. beat in lemon zest, lemon juice and vanilla (do not worry if mixture looks curdled).
• 4 using wooden spoon, stir dry ingredients into butter mixture alternately with milk, making 3 additions of dry and 2 of milk. gently stir in blueberry mixture.
• 5 spoon into prepared muffin pan. bake for 25-30 minutes or until just turning golden and a tester inserted in the center comes out clean.
• 6 let cool in pan for 5 minutes. transfer to rack to cool completely.