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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.