Sweet Blueberry Corn Muffins
- 1 cup plus 2 tablespoons unsalted butter, room temperature
- 3/4 cup sugar
- 3 tablespoons honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest, optional
- 2 + 1/2 cups all-purpose flour
- 1 + 1/2 cups yellow cornmeal
- 3 + 1/2 teaspoons baking powder
- 2/3 cup buttermilk
- 1 + 1/2 cup blueberries, fresh or frozen
- coarse sugar for sprinkling over top
- This recipe is vegetarian
- Produce
- Blueberries, fresh or frozen (1 1/2 cup)
- Lemon, zest (1 teaspoon)
- Cooking & Baking
- All-purpose flour (2 1/2 cups)
- Baking powder (3 1/2 teaspoons)
- Cornmeal, yellow (1 1/2 cups)
- Honey (3 tablespoons)
- Sugar (3/4 cup)
- Sugar, coarse (1)
- Vanilla extract (1 teaspoon)
- Dairy
- Butter, unsalted (1 1/8 cup)
- Buttermilk (2/3 cup)
- Refrigerated
- Eggs, large (2)
Social Stats
23.9Rating
1-100
1-100
2Tweets
1Facebook
Shares
Shares
1StumbleUpon
Views
Views
6PinterestPins
Recipe Stats
Published February 4, 2013 (2 weeks ago).
36 people saved this recipe.
