~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