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Blueberry Corn Muffins
These perfect little morning treats are pretty as they are tasty! The blueberries burst as they bake, making moist little pockets of goodness.
Ingredients
Scale
- 1.5 cups wheat flour
- 1/2 cup cornmeal
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup blueberries
- 2 large eggs
- 1 tablespoon lemon juice
- zest of 1 lemon
- 4 ounces butter (melted)
- 3/4 cup milk or water
Instructions
- Preheat oven to 350°.
- Combine dry ingredients in a large mixing bowl.
- In a smaller bowl, whisk together the milk, melted butter, lemon juice, zest, and eggs.
- Fold the wet mix into the dry mix and add blueberries when 2/3 mixed.
- Scoop batter into a muffin pan with cup liners. Fill 3/4 to the top.
- Bake until set. Internal temperature should be 200°, about 25-30 minutes.
