Makes 12 hefty muffins
Adapted from Gourmet
1 stick (1/2 cup) unsalted butter, melted and cooled
1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 cup yellow cornmeal (we like a finer grind as opposed to a coarser, grits type)
1 cup plus 2 tablespoons granulated sugar
zest from 1-2 lemons (depending on your tastes)
1/2 teaspoon salt
1 cup whole milk
4 large egg yolks
1-1 1/2 cups fresh blueberries
Preheat oven to 375°F and line 12 1/3-cup muffin cups with paper liners.
In a large bowl sift together flour and baking powder and whisk in the cornmeal, 1 cup sugar, lemon zest, and the salt.
In a separate, smaller bowl whisk together the cooled, melted butter, milk, and egg yolks and add to flour mixture. Then gently stir in 1 cup of the blueberries, until just combined.
Divide batter evenly among cups (the batter will come right to the top of the muffin cups) and press remaining blueberries into tops of muffins. Sprinkle tops of muffins evenly with the remaining 2 tablespoons of sugar (this will give them a nice crunch on top).
Bake muffins in middle of oven about 20-25 minutes, or until tops are golden and a tester comes out clean. Remove muffins from cups and cool on a rack.
Muffins keep in an airtight container at room temperature 2 days.