Flora Bakehouse

Ingredients

3 Cups All-Purpose Flour

1 + ¼ Cups + 2 tablespoons Fine Cornmeal, separated

1 + ½ teaspoons Baking Powder

½ tsp teaspoon Baking Soda

1 + ½ teaspoons Kosher Salt

2 cups Buttermilk, room temp

4 Eggs, room temp

1 teaspoon Vanilla extract

8 oz (2 sticks) Unsalted butter, room temp

1 + ½ Cups + 2 tablespoons Granulated Sugar, separated

1 T + 1 ½ teaspoon Lemon Zest

10 oz (about 2 Cups) Blueberries fresh or frozen

Yields about 12 muffins

Procedure:

Combine 2 tablespoons of sugar and 2 tablespoons of cornmeal in a small bowl to top the muffins before baking. Combine remaining cornmeal with other dry ingredients in medium bowl and set aside. In a separate container, combine buttermilk and vanilla extract.

In bowl of electric mixer fitted with paddle attachment, cream butter, 1 ½ cups sugar and lemon zest on medium high speed until light and fluffy, about 5 minutes. On low speed, add eggs one by one. After adding 2 of the eggs, stop to scrape the bottom of the bowl with a rubber spatula. This will ensure the mixture is properly combined and will bake evenly.

Add half the dry mixture to the egg/sugar mixture and mix on low speed to combine. Add all of the buttermilk/vanilla, mix to combine, and then add the remaining dried mixture. Scrape the bowl with your spatula again to make sure no sugar/butter streaks remain. Fold in blueberries.

Line a muffin pan with paper cups and scoop about ⅓ cup of batter into each cup. Sprinkle the tops of each unbaked muffin with sugar/cornmeal mixture.

Bake at 350 degrees for 25 minutes or until golden brown and cooked through.

Allergen notes: Contains egg, dairy, gluten. Nut free. Soy free.