by My mom found this recipe in Parade magazine a LONG time ago.
| Preheat 375 degrees | Serves: 12 muffins |
| ½ c. butter (room temperature) | 1 ¾ c. all-purpose flour |
| 1 c. & 2 tablespoons sugar | ¼ c. cornmeal |
| 2 large eggs | ¼ tsp. salt |
| 2 tsp. baking powder | 1/8 tsp. cinnamon |
| 1 tsp. vanilla | ½ c. milk |
| ½ tsp. finely grated lemon zest | 2 ½ c. blueberries (rinsed/dried) |
| 1 c. pecans (optional) |
Follow the instructions carefully when adding ingredients, take care not to overmix the batter or you will end up with tough muffins.
Using an electric mixer, cream the butter and 1 cup of sugar in a large bowl. Add the eggs one at a time, beating well after each addition. Add the baking powder and mix well. Add the vanilla extract and lemon zest to the batter and mix well.
In a separate bowl, combine the flour, cornmeal, salt, and cinnamon. Add 1/2 cup of this dry mixture to the batter and mix lightly; then add milk and stir well. Add remaining dry mixture and stir just enough to combine. Do not overmix.
Fold in the blueberries and pecans. Spoon batter into muffin cups. Sprinkle them evenly with remaining sugar.
Bake 25-30 minutes.
