Fresh Blueberry and Lemon Muffins

With the classic combination of lemon zest and fresh blueberries, these tea-time muffins have become an all-time favorite, and once you've tasted this recipe you'll know why - m-m-m-m-m-m good!!

• Ready In: 30 mins
• Yields: 12 muffins

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1  cup fresh blueberries
• 1⁄3 cup yellow cornmeal
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 2⁄3 cup granulated sugar
• 1⁄3 cup butter, softened
• 1  egg
• 1  tablespoon lemon zest
• 1  tablespoon fresh lemon juice
• 1  teaspoon vanilla
• 1  cup milk

Directions

1. Preheat oven to 350°F Line a 12-cup nonstick muffin pan with paper liners.
2. In a small bowl, toss 2 tablespoons of the flour with blueberries, set aside. In a medium bowl, whisk together the remaining flour, cornmeal, baking powder, baking soda, and salt.
3. In a large bowl, using an electric mixer, beat sugar and butter, until light and fluffy; beat in egg until blended. Beat in lemon zest, lemon juice and vanilla (do not worry if mixture looks curdled).
4. Using wooden spoon, stir dry ingredients into butter mixture alternately with milk, making 3 additions of dry and 2 of milk. Gently stir in blueberry mixture.
5. Spoon into prepared muffin pan. Bake for 25-30 minutes or until just turning golden and a tester inserted in the center comes out clean.
6. Let cool in pan for 5 minutes. Transfer to rack to cool completely.