Your folders
Your folders

Export 8 ingredients for grocery delivery
Step 1
Preparation Preheat oven to 375°F. and line six 1/3-cup muffin cups with paper liners.
Step 2
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.
Step 3
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.
Your folders

208 viewstwopeasandtheirpod.com
5.0
(1)
15 minutes
Your folders

205 viewsthegraciouspantry.com
20 minutes
Your folders

202 viewsbutternutbakeryblog.com
5.0
(22)
20 minutes
Your folders

202 viewsthe-girl-who-ate-everything.com
4.1
(13)
25 minutes
Your folders

185 viewssallysbakingaddiction.com
4.8
(44)
23 minutes
Your folders
144 viewsthepioneerwoman.com
Your folders

418 viewssugardishme.com
5.0
(3)
20 minutes
Your folders
234 viewsthekitchn.com
Your folders

167 viewsfrommybowl.com
5.0
(3)
Your folders

55 viewsredcottagechronicles.com
20 minutes
Your folders

33 viewshealthyfitnessmeals.com
5.0
(10)
20 minutes
Your folders

192 viewsmyrecipes.com
4.5
(2)
Your folders

144 viewsjiffymix.com
Your folders

127 viewshungry-girl.com
20 minutes
Your folders

281 viewsinsanelygoodrecipes.com
5.0
(1)
55 minutes
Your folders

469 viewsrockrecipes.com
5.0
(2)
25 minutes
Your folders

219 viewseatingwell.com
4.8
(4)
Your folders

378 viewslittlesweetbaker.com
20 minutes
Your folders

281 viewsallrecipes.com
25 minutes