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.