I love to make these muffins whenever I'm craving a sweet snack. You can use fresh or frozen blueberries. To lighten up the recipe, use lowfat butter. If you like cornbread, you'll really love these muffins! I saw this recipe on Martha Stewart's Everyday Baking show. It can be found on her website.
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup plus 1 tablespoon sugar
2 large eggs
2 cups fresh blueberries (two 1/2-pint containers), rinsed and dried or 2 cups frozen
1 lemon zest, finely grated (about 1 tablespoon)
1 cup all-purpose flour (spooned and leveled)
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Preheat oven to 375 degrees. Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well. Add the milk and the lemon zest. Combine the flour, cornmeal, baking powder and salt. Add to the batter. Stir in the dry ingredients. Spoon into 12 muffin tins (or possibly more, depending on the size of your berries). Bake for 25 minutes, or until the tops are firm to the touch.
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