Blueberry Cornmeal Muffins by Doug Hawrish

This is a delicious way to enjoy the best of the blueberry season.

Ingredients:

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

Directions:

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.

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