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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is an excellent recipe and a little different than ordinary blueberry muffins because the cornmeal gives them a unique flavor/texture. Very good!! Ingredients:
1/2 cup butter or 1/2 cup margarine |
3/4 cup sugar |
2 eggs |
1/2 teaspoon vanilla |
1 tablespoon lemon juice |
1 tablespoon grated fresh lemon rind |
1 1/4 cups all-purpose flour |
1/4 cup cornmeal |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup milk (i use 1%) |
1 cup fresh blueberries |
Directions:
1. Cream butter or margarine until light- add eggs one at a time; beating well after each addition.
2. Beat in vanilla, lemon juice and rind (Do not worry if mixture looks curdly).
3. Reserve 2 tbsp flour for the blueberries.
4. Combine remaining flour, cornmeal, baking powder, baking soda and salt.
5. Add dry ingredients to butter mixture alternately with milk, beginning and ending with dry ingredients.
6. Toss reserved flour with blueberries and stir into batter gently.
7. Spoon batter into buttered or paper-lined muffin cups.
8. (Batter should come almost to top of pan) Bake in a preheated 350 degree F oven for 25-30 minutes or until golden brown.
9. Cool in pan for 5 minutes.
10. and remove from pan and place on rack to cool completely.
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