White Gate Farm’s Blueberry Lemon Corn Muffins We asked the chef at White Gate for a summer favorite and he shared these scrumptious muffins using seasonal ingredients. Adapted from Gourmet Magazine August 1998 Makes 12 muffins Ingredients paper muffin cup liners 1 stick unsalted butter 1 1/2 cups all-purpose flour 3 teaspoons baking powder 1 cup yellow cornmeal, medium grind 1 cup plus 2 tablespoons sugar 2 tablespoons freshly grated lemon zest 1 cup whole milk 3 large eggs 1 cup blueberries Preparation Preheat oven to 375°F and line twelve 1/3-cup muffin cups with paper liners. Melt butter and cool. Into a large bowl sift together flour and baking powder and whisk in cornmeal, 1 cup sugar, lemon zest, and a generous pinch salt. In a bowl whisk together milk and eggs, then whisk in butter in a steady stream. Add egg mixture to flour mixture with half of blueberries, gently stirring until just combined. Divide batter evenly among cups (batter will fill cups) and press remaining blueberries into tops of muffins. Sprinkle tops of muffins evenly with remaining 2 tablespoons sugar. Bake muffins in middle of oven about 15 minutes, or until tops are golden and a tester comes out clean. Remove muffins from cups and cool on a rack. Muffins keep in an airtight container at room temperature 2 days.