Blueberry Cornmeal Muffins

1. 

   
   Ingredients

   • 1 ¼ cups all-purpose flour

   • ½ cup cornmeal

   • ½ cup brown sugar

   • ½ teaspoon salt

   • 1 tablespoon baking powder

   • 1 cup milk

   • ½ cup butter, melted

   • 1 egg, beaten

   • 1 cup fresh blueberries

     Lemon zest to taste (1 tsp) 

2. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.

3. Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.

4. Bake in preheated oven for 25 minutes. Start checking for browning after 20 min. Let muffins sit for 10 minutes before removing from the pan. I left them in the pan to store, they are almost gone as I post this recipe! I think you can get away with adding more blueberries, especially if they are small. Try raspberries too! Sprinkle the tops with turbinado sugar (brown packet of Sugar in the Raw) before baking.