Blueberry Cornmeal Muffins with Pecan Streusel

~from Savoring Time in the Kitchen

Makes 6 extra large muffins or 12 regular size muffins.

1 cup all purpose flour

3 tablespoons ground cornmeal

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup butter, softened

1 cup granulated sugar

2 large eggs

1/3 cup milk

2 teaspoons vanilla extract

3/4 teaspoon grated lemon zest (use organic, if possible)

1-1/2 cups fresh or frozen blueberries

Simple Streusel:

2 tablespoons brown sugar

1 cup chopped pecans

Place rack in center of oven and preheat to 350F .

Line muffin pan with paper liners or use jumbo muffin cups that don't need a muffin pan. I found mine here.

For the streusel, mix together the brown sugar and chopped pecans until blended together and set aside.

Add flour, cornmeal, baking powder and salt in a large bowl and whisk together.

Using a stand or hand mixer, cream together the butter and sugar until smooth. Add the eggs, milk, vanilla and lemon zest and beat until well incorporated. Don't worry if it looks a little curdled. Add the flour mixture and mix just until the flour is incorporated. Fold in the blueberries just until combined. 

Fill muffin cups about 3/4 full and top with a generous amount of streusel on the top of each muffin.

Bake muffins until golden and nuts are browned and a toothpick inserted comes out clean. This will take about 20-25 minutes for standard-sized muffins and 30-35 minutes for large muffins. Oven temperatures vary so check often toward the end of baking.

Adapted from Genius Desserts