Blueberry-Lemon Corn Muffins
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture 6 Servings • 10 Min. Prep Time • 15 Min. Cook Time| Ingredients |
|---|
| Paper Muffin Cup Liners |
| 1/2 stick (1/4 c.) unsalted butter |
| 3/4 c. all-purpose flour |
| 1 1/2 tsp. baking powder |
| 1/2 c. yellow corn meal |
| 1/2 c. plus 1 Tbsp. sugar |
| 1 Tbsp. freshly grated lemon zest |
| 1/2 c. whole milk |
| 2 large egg yolks |
| 1/2 c. fresh blueberries |
Directions:
1. Preheat oven to 375°F and line six 1/3-c. muffin cups with paper liners. Melt butter and cool.
2. Into a large bowl sift together flour and baking powder and whisk in cornmeal, 1/2 c. sugar, lemon zest, and a generous pinch salt.
3. In a bowl whisk together melted butter, milk, and yolks and add to flour mixture with half of blueberries, gently stirring until just combined.
4. Divide batter evenly among cups (batter will fill cups) and press remaining blueberries into tops of muffins. Sprinkle tops of muffins evenly with remaining Tbsp. sugar.
5. Bake muffins in middle of oven about 15 min., or until tops are golden and a tester comes out clean. Remove muffins from cups and cool on a rack. Muffins keep in an airtight container at room temperature 2 days.
