Blueberry Cornbread Muffins
 Cornbread makes a perfect backdrop for blueberries, which burst as they bake, creating little pockets of juice that keep the muffins tender. Ingredients ¾ cup milk 1 tablespoon lemon juice (see note) 1½ cups all purpose flour, spooned into measuring cup and leveled-off ½ cup yellow cornmeal ¾ cup sugar 2 teaspoons baking powder 1 teaspoon salt 1 cup blueberries (see note) 2 large eggs 1½ teaspoons vanilla extract Zest of 1 lemon (about 1½ teaspoons) 1 stick unsalted butter, melted ¾ cup milk 1 tablespoon lemon juice (see note) 1½ cups all purpose flour, spooned into measuring cup and leveled-off ½ cup yellow cornmeal ¾ cup sugar 2 teaspoons baking powder 1 teaspoon salt 1 cup blueberries (see note) 2 large eggs 1½ teaspoons vanilla extract Zest of 1 lemon (about 1½ teaspoons) 1 stick unsalted butter, melted Instructions Preheat the oven to 350°F degrees and set an oven rack in the middle position. Line a muffin pan with paper liners (don't skip the liners or the blueberries will stick to the pan). Combine the milk and lemon juice. Let sit for 10 minutes. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Place the blueberries in a small bowl and toss with 1 teaspoon of the flour mixture. Set aside. In a separate bowl, whisk together the eggs, milk/lemon mixture, vanilla, and lemon zest. Add to the dry ingredients, along with the melted butter. Stir until just blended; and then stir in the blueberries. Do not overmix. Spoon the batter evenly into the prepared muffin pan, filling each cup very full. Bake for 28 to 30 minutes, or until the tops are set and golden around the edges. Cool the muffins for a few minutes in the pan, then serve warm with butter or transfer to a wire rack to cool completely. Note: Be sure to zest the lemon before juicing it. Note: Don't be tempted to increase the blueberries: one cup is just the right amount -- if you jam-pack the muffins with berries, they'll be too tart and wet. Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a 350°F-oven until warm. Preheat the oven to 350°F degrees and set an oven rack in the middle position. Line a muffin pan with paper liners (don't skip the liners or the blueberries will stick to the pan). Combine the milk and lemon juice. Let sit for 10 minutes. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Place the blueberries in a small bowl and toss with 1 teaspoon of the flour mixture. Set aside. In a separate bowl, whisk together the eggs, milk/lemon mixture, vanilla, and lemon zest. Add to the dry ingredients, along with the melted butter. Stir until just blended; and then stir in the blueberries. Do not overmix. Spoon the batter evenly into the prepared muffin pan, filling each cup very full. Bake for 28 to 30 minutes, or until the tops are set and golden around the edges. Cool the muffins for a few minutes in the pan, then serve warm with butter or transfer to a wire rack to cool completely. Note: Be sure to zest the lemon before juicing it. Note: Don't be tempted to increase the blueberries: one cup is just the right amount -- if you jam-pack the muffins with berries, they'll be too tart and wet. Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a 350°F-oven until warm. Nutrition Information Powered by Per serving (12 servings) Serving size: 1 muffin Calories: 228 Fat: 9g Saturated fat: 5g Carbohydrates: 33g Sugar: 15g Fiber: 1g Protein: 4g Sodium: 275mg Cholesterol: 53mg Per serving (12 servings) Serving size: 1 muffin Calories: 228 Fat: 9g Saturated fat: 5g Carbohydrates: 33g Sugar: 15g Fiber: 1g Protein: 4g Sodium: 275mg Cholesterol: 53mg