Fresh Blueberry and Lemon Muffins

1. 1

   Preheat oven to 350F Line a 12-cup nonstick muffin pan with paper liners.

2. 2

   In a small bowl, toss 2 tablespoons of the flour with blueberries, set aside.

3. 3

   In a medium bowl, whisk together the remaining flour, cornmeal, baking powder, baking soda, and salt.

4. 4

   In a large bowl, using an electric mixer, beat sugar and butter, until light and fluffy; beat in egg until blended.

5. 5

   Beat in lemon zest, lemon juice and vanilla (do not worry if mixture looks curdled).

6. 6

   Using wooden spoon, stir dry ingredients into butter mixture alternately with milk, making 3 additions of dry and 2 of milk.

7. 7

   Gently stir in blueberry mixture.

8. 8

   Spoon into prepared muffin pan.

9. 9

   Bake for 25-30 minutes or until just turning golden and a tester inserted in the center comes out clean.

10. 10

    Let cool in pan for 5 minutes.

11. 11

    Transfer to rack to cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.