July 30, 2017
Fruit, Blueberry, Budget-Friendly,
Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Ladies Luncheon, Sunday Dinner, Thanksgiving, Winter, Oven Bake, Vegetarian, Flour, Muffins, Kosher Dairy more
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Preheat oven to 400 degrees F.
Butter muffin pan. Set aside.
In a large bowl combine the flour, cornmeal, sugar, baking powder, salt, and lemon zest. In a separate bowl combine 2 tablespoons of this mixture with the berries.
In a large measuring cup or bowl whisk together the egg, milk, oil, and vanilla extract.
With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined.
Gently stir in the berries.
Evenly fill the muffin cups with batter.
Sprinkle with the white sugar.
Place in the oven and bake until lightly browned and a toothpick inserted in the center of a muffin comes out clean, about 15 - 20 minutes.
Transfer to a wire rack and let cool for about 5 minutes before removing from pan.
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