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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.