1¾ cups all-purpose flour
¼ cup finely ground yellow cornmeal
2 large eggs
¼ tsp salt
2 tsp baking powder
⅛ teaspoon ground cinnamon
1 teaspoon pure vanilla extract
½ cup milk
½ tsp finely grated lemon zest
1 cup plus 2 tbsp sugar
2½ cups blueberries, lightly rinsed and dried
Follow
the instructions carefully when adding the ingredients, taking care not to
overmix the batter, or you will end up with tough muffins. Preheat the oven to
375º degrees. Grease 12 regular muffin cups or line them with paper liners. Using an electric mixer, cream the butter and
1 cup of the sugar together in large bowl. Add the eggs one at a time, beating well after each
addition. Add the baking powder and mix well.
Add the vanilla extract and lemon zest to the batter; mix well. In another bowl,
combine the flour, cornmeal, salt and cinnamon. Add half
of this dry mixture to the batter and mix lightly; then add the milk and stir well. Add remaining dry mixture and
stir just to combine; do not overmix. Fold in the blueberries. Spoon the batter into the
muffin cups, then sprinkle them evenly with the remaining 2 tablespoons of
sugar. Bake in the center of the oven until the muffins are golden brown and a
toothpick comes out clean when inserted in the center of the muffins, about 25
to 30 minutes. Cool the muffins in the pan on a wire rack for 15 minutes. Then
unmold them onto a rack to cool completely.
