Corn and Blueberry Muffins with Lemon Sugar - Corn Recipes | Anson Mills - Artisan Mill Goods

Ingredients

• Vegetable oil spray or softened butter for the muffin pan
• 4 ounces (8 tablespoons) unsalted European-style butter
• 7 to 8.75 ounces (1 to 1¼ cups) sugar (see Baking Notes), plus 3.5 ounces (½ cup) sugar for the topping
• 1 large egg
• 9 ounces (1 cup) plain whole-milk yogurt
• 5 ounces (1 cup) Anson Mills Fine Yellow Cornmeal or Fine White Cornmeal
• 6.25 ounces (1⅓ cups) unbleached all-purpose flour or an equal amount by weight of Anson Mills Colonial Style Fine Cloth-Bolted Pastry Flour
• 1 tablespoon baking powder
• ¾ teaspoon fine sea salt
• 1 pint (2 cups) fresh ripe blueberries or 10 ounces frozen wild blueberries
• 1 lemon, washed