Lemon Blueberry Corn Muffins

This moist, beautiful muffin is just bursting with Jersey summer blueberries.  The dusting of lemon sugar creates a crispy, craggy top, accenting the soft berries.  As you place your thumbs into the warm center of this three inch high delight, you are met with the sweet aroma of warm corn.  Your blueberry stained fingers reach for that pat of butter as the muffin slowly begins to break into pieces.  Coupled with a steaming hot cup of coffee or tea, it's a wonderful way to start one's day.

Ingredients (for ten muffins)

1 1/4 cup of all purpose flour

1 cup of fine cornmeal

2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. fine salt

3/4 cup of buttermilk or substitute ( 3/4 cup of whole milk + 1 tbsp of lemon juice stirred in)

2 eggs

1/2 cup sugar + (2 Tbsp. + 1 tsp. of lemon zest)

2 tsp. of lemon zest

4 tbsp. of unsalted butter, melted and cooled

1 cup of blueberries, rinsed and dried or frozen

Directions

Preheat oven to 375.

Prepare muffin tin with liners and/or non-stick spray

Melt butter and set aside too cool.

Whisk together flour, cornmeal, baking powder, baking soda and salt.  Place aside.

In a large bowl mix buttermilk, eggs, melted butter, 1/2 cup of sugar, and 1 tsp. of lemon zest.

In a food processor, preferably, or a small bowl make lemon sugar.  Mix 2 tbsp. of sugar with 1 tsp. of lemon zest.  If using a food processor, process for one minute.  

Stir in dry ingredients to wet mixture in large bowl just until combined.

Gently fold in blueberries.

Using a 1/3 cup measuring scoop or ladle scoop mixture into the prepared muffin tin.

Sprinkle tops generously with lemon sugar.

Bake for 20-24 min. Toothpick inserted in center should just have a few crumbs attached.

Dry Ingredients, whisked together.

Zesting of lemon for batter and lemon sugar.

Whisking of wet ingredients.

Mixing of dry ingredients into wet ingredients.

Gently, fold in the blueberries.

Making the lemon sugar in a food processor.

All ready for the oven.

                                                       

Looking Good!

Perfect! Let cool for 5 minutes before removing.

Best served warm, with a pat of butter.

To warm in oven:  Warm oven to 325, cover loosely with foil for five minutes.  Remove foil, continue heating for another 2 minutes.

To warm in microwave:  Place a few sprinkles of water on a plate, and place muffin on top.  Cover with a damp paper towel.  Warm for 20 seconds at a 30% power.  Muffin should just feel slightly warm to touch.