Blueberry-Lemon Muffins

• 3/4 cup butter, softened
• 2 1/3 cups granulated sugar, divided
• 4 large eggs
• 2 tablespoons lemon zest
• 2 1/2 cups plus 1 Tbsp. all-purpose flour
• 1/2 cup plain yellow cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon table salt
• 1 cup milk
• 2 cups fresh or frozen whole blueberries
• Vegetable cooking spray
• 3 tablespoons fresh lemon juice
• Turbinado sugar (optional)

1. Preheat oven to 350u0b0. Beat butter with an electric mixer until creamy; gradually add 2 cups granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Beat in zest.
2. Stir together 2 1/2 cups flour and next 3 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Toss blueberries with 1 Tbsp. flour. Fold blueberries into batter. Divide batter evenly between 2 (12-cup) muffin pans coated with cooking spray.
3. Bake at 350u0b0 for 25 minutes or until a wooden pick inserted in center comes out clean.
4. Meanwhile, bring lemon juice and remaining 1/3 cup granulated sugar to a boil in a small saucepan over medium heat. Boil until sugar is completely dissolved and syrup has thickened slightly (about 1 minute).
5. Pierce top of each muffin several times with a wooden pick, and brush warm syrup mixture over muffins. Sprinkle tops of muffins with turbinado sugar, if desired. Cool in pans on wire racks 10 minutes.

butter, sugar, eggs, lemon zest, flour, cornmeal, baking powder, salt, milk, blueberries, vegetable cooking spray, lemon juice, turbinado sugar

Taken from www.myrecipes.com/recipe/blueberry-lemon-muffins-1 (may not work)