Blueberry Cornbread Muffins

Step 1

Preheat the oven to 350°F degrees. Line a muffin pan with paper liners (don't skip the liners or the blueberries will stick to the pan).

Step 2

Combine the milk and lemon juice. Let sit for 10 minutes.

Step 3

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.

Step 4

Place the blueberries in a small bowl and toss with 1 teaspoon of the flour mixture. Set aside.

Step 5

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.

Step 6

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.

Step 7

Notes: Be sure to zest the lemon before juicing it. Don't be tempted to increase the blueberries: one cup is just the right amount -- if you jam-pack the muffins with berries, they'll be too tart and wet.

Step 8

Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.