Ingredients
3/4
cup sugar
7 1/2
teaspoons Gold Medal™ all-purpose flour
1/4
teaspoon ground cinnamon
4 1/2
teaspoons cold butter
1 1/4
cups Gold Medal™ all-purpose flour
1/2
cup finely ground or sifted stone-ground blue, white or yellow cornmeal
3
teaspoons baking powder
3/4
teaspoon salt
1
teaspoon grated lemon peel
1
egg
3/4
cup milk
1/3
cup vegetable oil
1
cup fresh or frozen (do not thaw) blueberries
1
tablespoon Gold Medal™ all-purpose flour
1
tablespoon sugar
Preparation
Heat oven to 400°F. Spray 10 regular-size muffin cups with cooking spray.
In small bowl, mix 1/4 cup of the sugar, 7 1/2 teaspoons flour and the cinnamon. Cut in butter, using pastry blender or fork, until mixture is crumbly; set aside.
In medium bowl, mix 1 1/4 cups flour, remaining 1/2 cup sugar, the cornmeal, baking powder, salt and lemon peel; make well in center of mixture. In small bowl, beat egg, milk and oil; add to cornmeal mixture, stirring just until moistened.
Gently toss blueberries with 1 tablespoon flour and 1 tablespoon sugar; fold into batter. Divide batter evenly among muffin cups; sprinkle with reserved cinnamon mixture.
Bake 20 minutes or until tops spring back when touched lightly in center. Immediately remove from pan to cooling rack. Serve warm or cool.
