Corny Blue Muffins
Servings
12
servingsThe best way to enjoy the lemon-blueberry connection is with a bit of cornmeal added to the batter. Not only does it add a rich sweetness but it adds to the texture as well, creating a crispy crust that you don’t get with just flour.
Ingredients
1 stick unsalted butter
1½ cups flour
1 tbsp baking powder
1 cup cornmeal
1/2 tsp salt
1 cup sugar
zest of two lemons
1 cup milk
4 egg yolks
1 cup blueberries
2 tbsp demerara sugar
Directions
- Preheat oven to 375°F.
- Melt butter and cool. Sift together flour and baking powder and whisk in cornmeal, sugar, lemon zest, and salt. Whisk together melted butter, milk, and yolks and add to flour mixture with blueberries, gently stirring until just combined.
- Divide batter evenly among cups ⅔ full. Sprinkle tops of muffins evenly with the Demerara sugar. Bake muffins about 15 minutes. Remove muffins from cups and cool on a rack.
Notes
- When baking muffins and other quick breads, you can tell if they’re done by listening to them. When the tiny little pops have almost stopped, it’s time to take them out of the oven.
My favorite!