Recipe a Day for May: Blueberry and Lemon Corn Muffins
|May 30, 2012||Posted by Sarah under Cooking, Produce, Recipes|
Hurry up and make these before Florida blueberries are gone!
- Paper muffin cup liners
- 1/4 cup unsalted butter, melted
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup yellow cornmeal
- 1/2 cup plus 1 tablespoon sugar
- 1 tablespoon freshly grated lemon zest
- 1/2 cup whole milk
- 2 large egg yolks
- 1/2 cup Florida blueberries, divided
Preheat oven to 375°F and line six muffin cups with paper liners.
In a large bowl, sift together flour and baking powder. Whisk in cornmeal, 1/2 cup sugar, lemon zest and a generous pinch of salt. In a separate bowl, whisk together melted butter, milk and yolks, and add to flour mixture with half of blueberries, gently stirring until just combined.
Divide batter evenly among cups (batter will fill cups) and press remaining blueberries into tops of muffins. Sprinkle tops of muffins evenly with remaining tablespoon sugar. Bake muffins on middle rack for about 15 minutes, 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 for 2 days.