Ingredients
¾cupmilk
1tbsplemon juice
1½cupsall purpose flour,spooned into measuring cup and leveled off
½cupyellow cornmeal
¾cupsugar
2tspbaking powder
1tspsalt
1cupblueberries,see note
2largeeggs
1½tspvanilla extract
1½tsplemon zest
1stickunsalted butter,melted
Preparation
Preheat the oven to 350 degrees F. Line a muffin pan with paper liners (don’t skip the liners or the blueberries will stick to the pan).
Combine the milk and lemon juice. Let sit for 10 minutes.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
Place the blueberries in a small bowl and toss with 1 teaspoon of the flour mixture. Set aside.
In a separate bowl, whisk together the eggs, milk/lemon mixture, vanilla and lemon zest. Add to the dry ingredients, along with the melted butter. Stir until just blended; and then stir in the blueberries. Do not overmix.
Spoon the batter evenly into the prepared muffin pan, filling each cup very full. Bake for 28 to 30 minutes, or until the tops are set and golden around the edges.
Cool the muffins for a few minutes in the pan, then serve warm with butter or transfer to a wire rack to cool completely.
