Recipe: Blueberry Corn Muffins

BLUEBERRY CORN MUFFINS

2 cups bleached all-purpose flour
1 cup fine yellow cornmeal
3 teaspoons baking powder
3/4 teaspoon salt
1/2 cup granulated sugar
1 1/4 cups fresh blueberries
4 large eggs
1/2 cup milk
1/2 pound (2 sticks) unsalted butter, melted and cooled
1/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract

Preheat the oven to 400 degrees F. Place paper liners in a muffin tin.

Sift the flour, cornmeal, baking powder, salt and granulated sugar into a large mixing bowl. Add the blueberries and toss lightly.

In a medium-size bowl, whisk together the eggs and milk; blend in the melted butter and vanilla and almond extracts, whisking thoroughly.

Pour the liquid ingredients into the dry ingredients and stir with a wooden spoon or rubber spatula. Mix lightly but thoroughly to dispel all pockets of flour at the bottom of the bowl. Divide the batter among the muffin cups, filling them about half full.

Bake for 15 to 20 minutes or until risen, plump and golden in spots. Place pan on a rack and cool muffins 4 to 5 minutes. Remove muffins from pan and continue to cool.

Serve warm or at room temperature.

Makes 12 to 15 muffins
Adapted from source: Baking By Flavor by Lisa Yockelson