Blueberry Lemon Cornmeal Muffins
Adapted from Once Upon A Chef by Jenn Segal
Makes 12 muffins
3/4 c milk
1 T lemon juice
1 1/2 c flour
1/2 c cornmeal
3/4 c granulated sugar
2 T baking powder
1 t salt
zest from 1 lemon
1 1/2 t vanilla
1 c fresh blueberries
8 T butter, melted and cooled
juice from 1 lemon
1/3 c powdered sugar
Preheat oven to 350 degrees.
Line muffin pan with 12 paper liners.
Combine milk and 1 T lemon juice. Let sit for 10 minutes.
In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
Place blueberries in a small bowl. Sprinkle with 1 T of flour mixture. Toss to coat. Set aside.
Whisk eggs, milk mixture, lemon zest, and vanilla.
Add wet mixture to dry mixture along with butter.
Stir until just blended. Do not overmix.
Add blueberries and gently fold into batter.
Spoon batter into muffin liners.
Bake 28-30 minutes. Cool on wire rack for 10 minutes.
Meanwhile, mix remaining lemon juice with powdered sugar to make glaze.
Once muffins have cooled 10 minutes, drizzle with glaze and serve warm.
Store in an airtight container for 2 days or freeze.