Directions

Heat oven to 375°F. Line 6 jumbo-size muffin cups with paper liners or coat with nonstick cooking spray.
2. Make Streusel: With fork or fingers, mix flour, brown sugar and cinnamon in a bowl. Add butter until blended and crumbly.

3. Place flour in medium bowl. Remove 1 Tbsp and toss with blueberries in a small bowl. To remaining flour, add yellow cornmeal, baking powder and salt; mix well. In another bowl, whisk sugar with eggs, milk, melted butter and lemon juice.

4. Stir wet ingredients into dry ingredients until just blended; fold in blueberries.

5. Spoon about 1⁄2 cup batter into each muffin cup; crumble streusel on top. Bake 30 minutes or until wooden pick inserted in centers comes out clean. Let cool 5 minutes in pan, remove muffins from pan and cool on wire rack.

6. Make Drizzle: Mix 1⁄2 cup confectioners’ sugar and 2 to 21⁄4 tsp milk until smooth and pourable. Drizzle over muffins.

Nutrition Facts
Yield 6 jumbo muffins
Amount Per Serving
Calories 605
Total Fat 21g
Saturated Fat 12g
Cholesterol 120mg
Sodium 417mg
Total Carbohydrates 97g
Dietary Fiber 2g
Protein 9g