BLUEBERRY LEMON CORN MUFFINS
By
Printer-friendlyGardening Gourmet

1 stick (1/2 cup) butter
1-1/2 cups all-purpose flower
3 tsp. baking powder
1 cup yellow cornmeal
1 cup plus 2 tbsp. sugar
2 tbsp. freshly grated lemon zest
2 tbsp. fresh lemon juice
1 cup whole milk
4 large egg yolks
1-1/2 cups blueberries, preferably of the smaller variety

Preheat oven to 375 degrees. Line 12 muffin cups with paper liners. Melt butter and cool. Sift flour and baking powder into a large bowl; whisk in cornmeal, I cup sugar, and lemon zest. In another bowl, whisk together melted butter, milk, and egg yolks. Add this mixture and half of the blueberries to first mixture and stir until just combined. Divide batter evenly among muffin cups and press remaining blueberries into tops of muffins. Sprinkle each muffin with remaining 2 tablespoons of sugar. Bake muffins for about 15 minutes until tops are golden and a toothpick comes out clean. Cool muffins on rack. Store in an airtight container.

Linbo Blueberry Farm
1201 South Fruitland, Puyallup, WA 98371
www.linboblueberries.com

page updated: 7/11