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Lemon Cornmeal Blueberry Muffins

Food Network Canada
Yields
12 servings

 

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ingredients

1 ⅔
cup flour
¾
tsp baking soda
¾
tsp baking powder
pinch of salt
½
cup cornmeal
2
Tbsp lemon, juice
¼
cup peach, nectar
2
egg
¼
cup vegetable oil
¼
cup honey
½
cup buttermilk
zest of one lemon
1
cup fresh or frozen blueberries
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directions

Step 1

Preheat oven to 350 degrees F.

Step 2

In a medium bowl, sift together the flour, baking soda, baking powder and salt. Stir in the cornmeal.

Step 3

In another bowl combine the wet ingredients and whisk until blended. Add the lemon zest.

Step 4

Pour the wet into the dry ingredients. Add the blueberries. Stir with a wooden spoon until just combined and some flour remains visible. Do not over mix.

Step 5

Line muffin tray with muffin cups or spray with oil. Spoon muffin batter evenly into 12 cups.

Step 6

Bake on the middle rack of oven for 15 minutes or until golden.

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