DOUBLE BLUEBERRY MUFFINS

By Silvermama

Thawed frozen berries can be substituted.

Ingredients

• 1/2 cup (1 stick) unsalted butter, room temp
• 3/4 cup + 1 tbs sugar
• 2 large eggs
• 2 cups fresh blueberries, rinsed
• 1 tbs finely grated lemon zest
• 1 cup all purpose flour
• 1 cup yellow cornmeal
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk

Preparation

Step 1

Preheat oven to 375.

With electric mixer, cream butter and 3/4 cup sugar on medium high speed until fluffy. Add eggs, one at a time, beat until combined.

In shallow bowl, mash ½ cup blueberries w/fork until liquefied. Add to butter mixture along w/lemon zest; beat to incorporate.

In large bowl, whish together flour, cornmeal, baking powder and salt. Gradually add flour mixture and milk to the butter mixture in alternating batches, beginning and ending w/flour. Gently fold in remaining 1 ½ cups blueberries.

Line muffin tin w/cups. Spoon into cups and sprinkle w/remaining tbs sugar.

Bake approx 25 min.