I had many blueberries and this seemed a good recipe. It was supposed to make 24 but made 36!!!
Double Blueberry Muffins
1 cup unsalted butter, at room temperature
1 1/2 cups sugar, plus 2 tablespoons
4 whole eggs
4 cups fresh blueberries, rinsed and dried
2 tablespoons lemon zest (from 2 lemon)
2 cups flour
2 cups yellow cornmeal
4 teaspoons baking powder
1 teaspoon salt
1 cup milk
Preheat oven to 350 degrees. Line a standard (36-cup) muffin tin with paper cups. With an electric mixer, cream butter and 1 1/2 cup sugar on medium-high speed until fluffy. Add eggs, one at a time; beat until combined.
In a shallow bowl, mash 1 cup blueberries with a fork until liquefied. Add to butter mixture, along with lemon zest; beat to incorporate (mixture will appear separated).
In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Gradually add flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Gently fold in remaining 3 cups blueberries.
Spoon or scoop batter into cups, and sprinkle tops with remaining tablespoon sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, about 18 minutes. Cool in pan 5 minutes, then turn out muffins onto a wire rack to cool 10 minutes more before serving.
Original recipe can be found here.
I was very good and didn’t have any of the many muffins this made. We will have to wait to here from the mom and Rich to see if they are good!