Berry Cornmeal Muffins Recipe

Ingredients for Berry Cornmeal Muffins

• All Purpose Flour
• ½ cup cornmeal
• ¾ cup granulated sugar + 2 tablespoons for topping
• 2 teaspoons baking powder
• ½ teaspoon salt
• Lemon, Zest Of
• Blueberries
• 1 large egg
• 1 cup milk (any kind)
• Canola Oil
• Pure Vanilla Extract
• White Sugar

How to Make Berry Cornmeal Muffins

1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup cornmeal, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt, and 1 tablespoon lemon zest.
3. In a separate bowl, gently toss 1 cup mixed berries (fresh or frozen) with 2 tablespoons of the dry flour mixture. This helps prevent the berries from sinking to the bottom.
4. In a large measuring cup, whisk together 1 large egg, 1 cup milk (any kind), ¼ cup vegetable oil, and 1 teaspoon vanilla extract.
5. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
6. Gently fold in the berries.
7. Evenly fill the muffin cups about ¾ full.
8. Sprinkle the tops with 2 tablespoons of granulated sugar.
9. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.