- ½ cup (1 stick) butter
- 1 cup plus 2 tsp. sugar
- 2 eggs
- 2 tsp. baking powder
- 1 tsp. vanilla extract
- ½ finely grated lemon zest
- 1 ¾ cups flour
- ¼ cup yellow cornmeal
- ¼ tsp. salt
- 1/8 tsp. cinnamon
- ½ cup milk
- 2 ½ cups blueberries, fresh or frozen
Preheat oven to 375°. Grease or line 12 muffin cups. Using electric mixer, cream butter and 1 cup sugar in a large bowl. Add eggs one at a time, beating well. Ad baking powder, mix. Add vanilla extract and lemon zest. Mix well.
In another bowl, combine flour, cornmeal, salt, and cinnamon. Add half of dry mixture to batter and mix lightly, then add the milk and stir. Add remaining dry mixture and stir just to combine. Do not over-mix. Fold in blueberries. Bake 25 to 30 minutes.
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