Blueberry Corn Muffins

Ingredients

Ingredients

• ½ cups butter, melted and slightly cooled (8 tablespoons), plus more for greasing
• 1 cups yellow cornmeal (medium- or fine-grain)
• 1 cups all-purpose flour
• zest from 1 lemon (optional)
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt, such as diamond crystal (or ¼ teaspoon fine salt)
• 1 cups whole milk
• 1 large egg
• ½ cups packed brown sugar (light or dark)
• 2 cups blueberries (fresh or frozen)

Instructions

1. Heat oven to 400°F and generously grease a standard-size muffin tin with butter or cooking spray.
2. In a medium bowl, whisk together cornmeal, flour, lemon zest (if using), baking powder, baking soda and salt.
3. In a large bowl, whisk together butter, milk, egg and sugar until smooth.
4. Gradually add the dry ingredients to the wet ingredients, whisking until just combined, then let the batter rest at room temperature for 10 minutes.
5. Stir in the blueberries (do not thaw if using frozen berries; add them directly from the freezer).
6. Scoop the batter evenly into the muffin tin and bake until the muffins are golden and a toothpick inserted into the center comes out clean, 18 to 20 minutes.
7. Cool in the pan for 5 minutes, then remove to a wire rack to cool further. Serve warm or at room temperature. Store refrigerated in a paper‑towel‑lined, airtight container for up to 3 days, or freeze for up to 3 months and thaw at room temperature.