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CORN AND BLUEBERRY MUFFINS WITH LEMON SUGAR
Ingredients
- Vegetable spray or softened butter for the muffin pan
- 4ounces (8 tablespoons) unsalted European-style butter
- 7 to 8.75ounces (1 to 1¼ cups) sugar (see Baking Notes), plus 3.5 ounces (½ cup) sugar for the topping
- 1large egg
- 9ounces (1 cup) plain whole-milk yogurt
- 5ounces (1 cup) Anson Mills Antebellum Fine Yellow Cornmeal or Antebellum Fine White Cornmeal
- 6.25ounces (1⅓ cups) unbleached all-purpose flour or an equal amount by weight of Anson Mills Colonial Style Fine Cloth-Bolted Pastry Flour
- 1tablespoon baking powder
- ¾teaspoon fine sea salt
- 1pint (2 cups) fresh ripe blueberries or 10 ounces frozen wild blueberries
- 1lemon, washed
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