Ingredients
½cupunsalted butter
¾cupsugar
1tspsugar
2largeeggs
2cupsfresh blueberries
1tbsplemon zest,(from 1 lemon), grated
1cupall-purpose flour,spooned and leveled
1cupyellow cornmeal
2tspbaking powder
½tspsalt
½cupmilk
Preparation
Preheat oven to 375 degrees F. Line a standard (12-cup) muffin tin (or two 6-cup tins) with paper cups. With an electric mixer, cream butter and ¾ cup sugar on medium-high speed until fluffy.
Add eggs, one at a time; beat until combined. In a shallow bowl, mash half cup blueberries with a fork until liquefied. Add to butter mixture, along with lemon zest; beat to incorporate (mixture will appear separated).
In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Gradually add flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Gently fold in remaining blueberries.
Spoon or scoop batter into cups, and sprinkle tops with remaining tablespoon sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, which will be about 25 minutes.
Cool in pan 20 minutes, then turn out muffins onto a wire rack to cool 10 minutes more before serving.
