Blueberry Corn Muffins
Servings: 12 Regular muffins
Ingredients
- 3/4 cup Milk
- 1 1/2 cups AP flour
- 3/4 cup Sugar
- 1 tsp Salt
- 2 Eggs - large
- 1 1/2 tsp Lemon zest
- 1 Tbsp Lemon juice
- 1/2 cup Yellow corn meal
- 2 tsp Baking powder
- 1 cup Blueberries
- 1 1/2 tsp Vanilla
- 1 stick Unsalted butter - melted
Instructions
- Preheat oven to 350 F. Line muffin tin or spray pan.
- Combine milk and lemon juice and let sit 10 minutes.
- In a large bowl, whisk together flour, corn meal, sugar, baking powder, and salt.
- In a small bowl, toss blueberries with 1 Tbsp of the flour mixture.
- In a medium bowl, whisk eggs, milk/lemon mixture, vanilla, and zest.
- Add liquid and melted butter to dry ingredients. Stir until just blended.
- Stir in blueberries.
- Fill muffin cups very full.
- Bake 28-30 minutes until tops are set.
- Cool a few minutes in the pan then transfer to a cooling rack.
Notes
Also fits one 9 inch square pan.