Shelly's Recipe

BLUEBERRY CORN MUFFINS

Category: Muffins

1/2 cup unbleached all-purpose flour
1/2 cup white whole wheat flour
3/4 cup yellow corn meal
1/4 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large egg
3/4 cup non-fat or low fat buttermilk
zest of one Meyer lemon
juice of one Meyer lemon
1/4 cup unsalted butter, melted and cooled
1 1/2 cups fresh or frozen blueberries (rinsed and well drained if frozen)

Preheat oven to 425. Spray a 12-cup muffin tin with nonstick cooking spray.

Mix flours, corn meal, sugar, baking powder, baking soda and salt together in a medium mixing bowl.

In a large mixing bowl, beat egg, lemon zest, lemon juice, and buttermilk together until smooth. Stir in the melted butter (make sure it is cooled). Add three-fourths of the flour mixture to the egg mixture. Stir together until just moistened. Do not over mix.

Toss blueberries with remaining flour mixture. Fold into muffin batter. Using an ice cream scoop, place batter into prepared muffin tin. Bake 20 to 25 minutes until muffins are lightly browned. Makes 12 muffins.