- 6
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup blueberries
- 1/4 cup yellow cornmeal
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup milk
- 1/3 cup (5 Tbsp plus 1 tsp) unsalted butter, melted
- 3 Tbsp lemon juice
- Streusel
- 2/3 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 1/2 tsp ground cinnamon
- 1/4 cup (4 Tbsp) unsalted butter, softened
- Drizzle
- 1/2 cup confectioners sugar
- 2 to 2 1/4 tsp milk
Preparation
Step 1
Heat oven to 375°F.
Line 6 jumbo-size muffin cups with paper liners or coat with
nonstick cooking spray.
Make Streusel:
With fork or fingers, mix flour, brown sugar and cinnamon in abowl. Add butter until blended and crumbly.
Place flour in medium bowl. Remove 1 Tbsp and toss with blueberries in a smallbowl. 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.
Stir wet ingredients into dry ingredients until just blended; fold in blueberries.
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. L
Let cool 5 minutes in pan, remove muffins from pan and coolon wire rack.
Make Drizzle:
Mix 1/2 cup confectioners' sugar and 2 to 2 1/4 tsp milk until smooth and pourable. Drizzle over muffins.