20
12-18
easyThis delicious berry recipe is provided by Fresh From Florida and Florida Specialty Crop Foundation.
Ingredients
- paper muffin cup liners
- 1/2 stick (1/4 cup) unsalted butter
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup yellow cornmeal
- 1/2 cup plus 1 tablespoon sugar
- 1 tablespoon freshly grated lemon zest
- 1/2 cup whole milk
- 2 large egg yolks
- 1/2 cup Wish Farms blueberries
Directions
- Preheat oven to 375 degrees F and line six 1/3-cup muffin cups with paper liners.
- Melt butter and cool. Into a large bowl sift together flour and baking powder and whisk in cornmeal, 1/2 cup sugar, lemon zest, and a generous pinch salt.
- In a bowl whisk together melted butter, milk, and yolks and add to flour mixture with half of blueberries, gently stirring until just combined.
- Divide batter evenly among cups (batter will fill cups) and press remaining blueberries into tops of muffins.
- Sprinkle tops of muffins evenly with remaining tablespoon sugar.
- Bake muffins in middle of oven about 15 minutes, or until tops are golden and a tester comes out clean.
- Remove muffins from cups and cool on a rack.
- Muffins keep in an airtight container at room temperature 2 days.
