Lemon Corn Muffins

We love how crunchy these muffins are - we can't get enough! They are not too sweet and have an exquisite lemony flavor. And the best part is - you can make them with ingredients that you likely stock in your pantry.

INGREDIENTS

1/4 stick unsalted butter, melted
1/8 cup plain yogurt
3/4 cup all-purpose flour, sifted
1 1/2 teaspoons baking powder
1/2 cup cornmeal
1/2 cup raw sugar
1 tablespoon lemon zest
1/2 cup whole milk
1 egg
1/2 cup fresh or dried blueberries

Preheat oven to 375°F and grease a large 6 muffin pan. If you don't have a muffin pan handy, use ceramic ramekins instead and increase the cooking time by a few minutes.

Combine the sifted flour, baking powder, cornmeal, sugar and lemon zest in a bowl.

Melt the butter. In a separate bowl, beat the egg. Add the butter and yogurt to the egg, along with the milk.

Slowly add the dry ingredients to the wet, mixing thoroughly. Once the batter is well mixed in, add the blueberries and stir them in gently.

Pour the batter into the greased muffin pan and bake for 20 minutes or until golden brown.

Makes 6 muffins