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Blueberry Cornbread Muffins
Ingredients
- 1 cup (130 grams) all-purpose flour
- 1 cup (120 grams) cornmeal (white or yellow)
- 1/2 cup (100 grams) granulated white sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- Zest (outer yellow skin) of one lemon (optional)
- 1 cup (240 ml) fresh or frozen blueberries (if using frozen, do not defrost)
- 1 large egg
- 1 cup (240 ml) milk
- 1/4 cup (60 ml) safflower, corn, vegetable or canola oil
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