Blueberry cornmeal muffins with lemon make a delightful flavor combination.
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12 cup sugar
14 cup Land O Lakes® Butter, melted
1 14 cups all-purpose flour
34 cup yellow cornmeal
1 tablespoon freshly grated lemon zest
2 teaspoons baking powder
12 teaspoon baking soda
14 teaspoon salt
1 cup fresh or frozen blueberries, thawed, well-drained
Sugar
*Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup. Let stand 5 minutes.
STEP 1
Heat oven to 400°F. Line 12-cup muffin pan with paper baking cups or grease bottoms of cups. Set aside.
STEP 2
Combine buttermilk, 1/2 cup sugar, melted butter and eggs in bowl; beat at medium speed until well blended. Stir in all remaining ingredients except blueberries and additional sugar until flour is just moistened. Gently stir in blueberries.
STEP 3
Spoon batter evenly into prepared muffin cups. (Muffin cups will be full.) Sprinkle with sugar. Bake 18-22 minutes or until golden brown. Cool in pan 5 minutes; remove from pan. Serve warm.
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