Blueberry Cornmeal Muffins

These cornmeal and blueberry muffins are a slightly sweeter and moister version of the cornmeal muffins I usually make. The sugar content is the same, but the addition of plump blueberries make these an extra special treat.

Blueberry Cornmeal Muffins

Recipe by Lisa Turner Published on April 19, 2007 Sweet and moist cornbread muffins with plump juicy blueberries Preparation: 10 minutes Cooking time: 20 to 25 minutes Print this recipe Ingredients: 1 cup unbleached white flour 1 cup yellow cornmeal 1/4 cup sugar 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon sea salt 1 teaspoon fine grated lemon zest 1 1/2 cups buttermilk 1 egg 1/4 cup melted butter 1 teaspoon vanilla extract 1 1/3 cups fresh or frozen blueberries* *Note: If using frozen blueberries, do not thaw. Instructions: Preheat an oven to 400°F and grease 12 muffins cups with butter. In a large bowl, combine the flour, cornmeal, sugar, baking soda, baking powder, salt and lemon zest. Make a well in the center. In a medium bowl, whisk together the buttermilk, egg, melted butter, and vanilla. Pour into the flour mixture and stir until just combined. Take care not to overmix. Fold in the blueberries. Spoon the batter into the muffin tins. Bake in the oven for 20 to 25 minutes or until golden brown. Leave the muffins in the tins for about 10 minutes to cool before removing. Makes 12 muffins