1/2 cup & 2 TBS unbleached all purpose flour
1/2 cup sugar
1 1/2 TSP baking powder
1/2 TSP baking soda
1 TSP Kosher or Himilayan salt
1 TSP ground cinnamon
1 cup cornmeal
3 large eggs
3/4 cup sour cream
1/4 TSP vanilla extract
1/2 cup vegetable oil
1/2 TSP lemon zest
1/2 cup fresh blueberries
Preheat oven to 350 degrees. Grease muffin tins with vegetable oil and dust with flour.
Mix together flour, sugar baking powder, soda, salt, cinnamon & cornmeal in a large bowl.
Lightly whisk eggs, sour cream & vanilla in a seperate bowl.
Gently stir liquid into dry ingredients. Mix 1/2 cup vegetable oil into mixture stirring continuously. After oil is mixed in well & fold in lemon zest & fresh blueberries.
Fill muffin mix to the top of tins. Bake for 15 – 20 minutes. Insert bamboo skewer to ensure muffins are cooked – should come out clean. Makes 8 regular muffins.