Lemon Cornmeal Muffins with Berries
By Carrie Floyd, from the Culinate Kitchen collection
| Total Time | 40 minutes |
| Yield | 16 muffins |
Introduction
I think these muffins taste especially good with fresh blueberries, but my son is partial to them with raspberries. If you use raspberries or brambleberries instead, increase the sugar by 1/4 cup.
Ingredients
| 1 | cup all-purpose, unbleached flour | |
| 1 | cup fine cornmeal | |
| ½ | cup sugar, plus ¼ cup sugar if using raspberries or brambleberries | |
| 1 | Tbsp. baking powder | |
| ½ | tsp. salt | |
| ~ | Zest of 1 lemon | |
| ½ | cup (1 stick) butter, melted | |
| 2 | eggs | |
| ¾ | cup whole milk | |
| 1½ | cups fresh blueberries |
Steps
- Preheat oven to 400 degrees. Prepare 2 muffin tins by either greasing them or filling them with cupcake liners. Melt the butter and set aside to cool.
- In a medium-large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and lemon zest. In another bowl or a large measuring cup, whisk together eggs with the melted butter and milk. Add the wet ingredients to the dry, stirring until just combined. Carefully stir in the berries, then divide batter evenly between the muffin cups.
- Bake muffins in the middle of the oven for 15 minutes, then check to see if a toothpick inserted into the middle of one of the muffins comes out clean. If muffins are still a little gooey after 15 minutes, bake an additional 2 to 4 minutes. When the muffins are done, remove from the oven and cool for 10 minutes before eating.
This content is from the Culinate Kitchen collection.