Lemon Blueberry Cornmeal Muffins

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1 1/3 cups OLD MILL White Unbleached Plain Flour

1 cup OLD MILL White or Yellow Unbolted Cornmeal

1 tablespoon baking powder

3/4 teaspoon salt

1/2 stick (4 tablespoons) butter, melted

3/4 cup plus 2 tablespoons sugar

1 large egg

1 cup buttermilk

1 cup fresh blueberries

1 tablespoon freshly grated lemon zest

Preheat oven to 425°F.  Line 12 muffin cups with paper liners and place on baking sheet.

Combine Old Mill Plain Flour, Old Mill White or Yellow Unbolted Cornmeal, baking powder, and salt in a large bowl.  Whisk melted butter and sugar in a medium bowl until blended;  whisk in egg and buttermilk. Add to cornmeal mixture and stir just until combined.  Fold in blueberries.

Spoon batter into muffin cups, dividing evenly. Bake until a wooden pick inserted in centers comes out clean, 15 to 20 minutes.  Makes: 16.

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