Rating:

0.0 (0 votes)

Ingredients

1 cup plain cornmeal
1 cup all purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
6 tablespoons unsalted butter, melted
1 large egg, lightly beaten
1 2/3 cup blueberries, fresh or frozen, drained
1/2 teaspoon grated lemon zest

Directions

Preheat oven to 400. Line 12 muffin cups with paper liners. Sift cornmeal, flour, sugar, baking powder, and salt into mixing bowl. Make a well in center of dry ingredients and pour in buttermilk, melted butter and egg. Stir just until combined. Fold in blueberries and lemon zest, fill lined muffin cups and bake 20 to 25 minutes.