Blueberry Cornmeal MuffinsCourse: BreakfastCuisine: AmericanDifficulty: Easy
Blueberries are my favorite berry and they are so healthy. I cook with blueberries regularly and eat them pretty much everyday. My amazing grandmother lived almost 102 years and she ate blueberries religiously. I love a good blueberry muffin and these are so good because of the cornmeal and lemon zest. Plus I like to finish them off before baking with a little vanilla sugar sprinkled on top. These are a really good, easy basic blueberry muffin.
3/4 cup whole milk
1 lemon, zested and then squeezed 1 Tablespoon lemon juice
1 1/2 cups flour
1/2 cup cornmeal, I have used Bob’s Red Mill or Golden Pheasant
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup blueberries, place in a bowl with 1 tablespoon flour and mix gently, set aside
2 lg eggs
1 1/2 teaspoons vanilla
Zest of the lemon
1 stick butter, melted
2 Tablespoons vanilla sugar, optional, for dusting over muffins before baking
- Preheat oven to 350. Line a muffin pan with silicon liners and spray with Pam.
- Combine milk and lemon juice and allow to stand for 10 minutes.
- In a large bowl, place all the dry ingredients and whisk together.
- In a small er bowl, whisk together eggs, lemon/milk mixture, vanilla, and zest. Add this to the dry ingredients along with the melted butter. Stir until just blended and fold in the blueberries.
- Spoon the batter into prepared muffin tin, sprinkle with vanilla sugar. bake for 28-30 minutes until golden and tops and edges are set. Cool muffins in pan for about 5 minutes then gently remove and eat warm with honey and butter or allow to cool. These can be made and stored for 3 days in an airtight container on the counter or frozen for up to a month.