- Total Time
Up to several hours ahead, prepare the buttermilk mixture and refrigerate. Prepare the flour mixture (leave out the berries) and set aside at room temperature.
all-purpose flour1 ½ cup(s)
uncooked unenriched white cornmeal½ cup(s)
baking powder1 ½ tsp
baking soda½ tsp
table salt¼ tsp
fresh blueberries1 ½ cup(s), or frozen
low-fat buttermilk1 cup(s)
canola oil3 Tbsp
lemon zest1 Tbsp, (about 2 lemons)
- Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
- Whisk together the flour, cornmeal, 5 tablespoons of the sugar, the baking powder, baking soda, and salt in a large bowl. Gently stir in the blueberries. Whisk together the buttermilk, oil, egg, and lemon zest in a small bowl. Add the buttermilk mixture to the flour mixture and stir just until the flour mixture is moistened.
- Fill the muffin cups evenly with the batter and sprinkle evenly with the remaining 1 tablespoon of sugar. Bake until the muffins spring back when lightly pressed, 15 – 20 minutes. Let cool in the pan on a rack 5 minutes. Remove the muffins from the pan and let cool on the rack about 15 minutes longer. Serve warm. Yields 1 muffin per serving.