Lemony Cornmeal-Blueberry Muffins

[BakerAunt]

This recipe, by Abby Mandel, originally appeared in the Los Angeles Times, 25-30 years ago. I have altered it by halving the sugar and decreasing the oil from 1/2 to 1/3 cup. I added the 2 Tbs. of lemon juice in the muffins. I have sometimes used 1 1/3 cup flour and 1/2 cup fine cornmeal. Fresh or dried blueberries can be used.

1 1/2 cup unbleached AP flour
1/3 cup finely ground cornmeal
1 tsp. baking soda
scant 1/4 tsp. salt

grated zest of two lemons
1/2 cup sugar
1/3 cup oil (I use canola)
1 large egg
2 Tbs. lemon juice
1 cup buttermilk

1 cup blueberries (or 1/2 cup dried blueberries mixed in with the flour mixture)

In small bowl, stir together dry ingredients. In large mixing bowl, whisk together lemon zest, sugar, lemon juice, oil, and egg. Stir in buttermilk. Add dry ingredients, and mix in. Fold in blueberries (if using fresh ones).

Let batter stand 15 minutes. (This waiting period produces puffier muffins.) Ladle batter into either 12 regular or 6 jumbo greased muffin cups.

Bake at 375F until lightly browned and tester inserted in center comes out clean, about 22 minutes. Let cool in pan 5 minutes before turning out onto rack.

There is an optional glaze which I've never used:

Lemon-Sugar Glaze.
Combine 3 Tbs. lemon juice and 1 1/2 Tbs. sugar in small bowl. Be sure that the sugar dissolves. Dip top of muffins, while still warm, in glaze.

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• This topic was modified 8 years ago by BakerAunt.
• This topic was modified 8 years ago by BakerAunt.
• This topic was modified 8 years ago by BakerAunt.
• This topic was modified 8 years ago by BakerAunt.

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