Blueberry Cornbread Muffins - Once Upon a Chef
The crunch and flavor of cornmeal makes a perfect foil for blueberries, which burst as they bake, creating pockets of juice that keep the muffins tender.
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Ingredients
- ¾ cup milk
- 1 tablespoon lemon juice, (plus 1½ teaspoons lemon zest, from 1 lemon)
- 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
- 1/2 cup (1 stick) unsalted butter, (melted)
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