Lemon Basil Blueberry Muffins

Ariella's Note:

From The Herb Society of America: This is a wonderfully delicious and fragrant muffin; it is sweet like cake. The addition of blue corn is fun and tasty – gives a bit of added texture and the corn is sweet. If you aren't familiar with blue cornmeal, try it and you will find its earthy taste is good in cornbread, muffins, and blue corn pancakes. You can use yellow or white cornmeal if you don't have the blue. Use a combination of lemon and cinnamon basil for the fragrance and flavor; the citrus and the spice go well with the blueberries. However, if you don't have both basils, either one can be used on its own and still make a tasty muffin.

• Total Time: 45 mins
• Prep Time: 25 mins
• Cook Time: 20 mins

Ingredients:

Yield: 12 Muffins

• ½ cup unsalted butter , melted
• 1 2⁄3; cups unbleached flour
• 1⁄3; cup blue cornmeal
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1⁄3; cup packed light brown sugar
• 1⁄3; cup granulated sugar
• 1⁄8; teaspoon freshly ground nutmeg
• 1 generous cup blueberries
• 1 cup milk
• 2 extra large eggs
• ¼ cup minced basil leaves (lemon and or or cinnamon)

Directions:

1. Preheat oven to 400°F Use a little of the butter melted for the recipe to lightly brush the muffin tin. Set aside the remaining butter to cool.
2. In a mixing bowl, combine the flour, cornmeal, baking powder, salt, sugars, and nutmeg and toss well. Rinse the blueberries, pick over them, and drain well. Put them in a small bowl and toss them with 1 tablespoon of the flour mixture to coat them.
3. In a small bowl, lightly beat the eggs with a fork or a whisk, add the milk, and blend well. Stir in the melted butter and minced basil. Pour the liquid ingredients into the dry ingredients and stir to barely combine. Add the blueberries, folding them in gently, until they are just incorporated into the batter. Do not overmix.
4. Spoon the batter evenly into the muffin tins filling them about two-thirds full. Place in the middle of a hot oven and bake for about 20 minutes, until just golden brown, or a tester comes out clean. Cool in the tin for 5 minutes or so, loosen with a metal spatula and cool on baking racks or eat them warm.

Reviews

[LaurelAnn]

WOW! I tried this recipe because I'm growing lemon basil in my herb garden and needed to use it. I was pleasantly surprised by these wonderful muffins. The cornmeal is a great balance to the blueberries and lemon basil. You can't taste the actual basil, just the flavor of it. I've tried many different blueberry muffins on RecipeZaar, submitted by great cooks. The other muffins were good but these muffins are the best - definitely my new family favorite blueberry muffin recipe! Thanks so much for sharing - I can now wipe out the rest of my blueberry muffin recipes and replace it with this one!