Lemon Blueberry Muffins

From the milk calendar

Yield

12 muffins

Ingredients

  • 1 1/2 cups flour
  • 1 cup fresh blueberries
  • 1/3 cup yellow cornmeal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup gran. sugar
  • 1/3 cup butter softened
  • 1 egg
  • 1 tbsp grated lemon zest
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp vanilla
  • 1 cup milk

Directions

  1. Preheat oven to 350, line 12 muffin pan with paper liners
  2. In a small bowl, toss 2 tbsp of the flour with blueberries.
  3. In medium bowl whisk together remaining flour cornmeal, baking powder, baking soda and salt.
  4. In a large bowl, beat sugar and butter until light and fluffy, beat in egg until blended.Beat in lemon zest, lemon juice and vanilla\Using a wooden spoon, stir dry ingredients into butter mixture alternately with milk.
  5. Gently stir in blueberry mixture
  6. Spoon into prepared muffin pan
  7. Bake 25-30 minutes. Cool in pan 5 minutes and then on wire rack