Cornmeal Blueberry Muffins

• fresh or thawed frozen wild blueberries2 cup

  see note

• sugar↗1 cup
• eggs↗2
• cornmeal↗0.5 cup
• all purpose flour↗2 cup
• s baking powder↗2.5
• salt↗1 tsp
• unsalted butter5

  melted and cooled

• canola oil↗0.25 cup
• buttermilk↗1 cup
• vanilla extract↗1.5 tsp
• finely grated zest of two medium lemon
• brown sugar↗0.25 cup
• flour↗0.33333333333333 cup
• ground cinnamon↗0.5 tsp
• Tbls melted butter2

Step-by-step instructions

1. 1

   Preheat oven to 425. Make the streusel topping by combining the last four ingredients. Toss with a fork until they come together into pea size chunks. Put aside.

2. 2

   Whisk the cornmeal, flour, the baking powder and the salt together in a large bowl. Set aside.

3. 3

   Whisk the sugar with the two eggs together in a medium bowl until smooth and glossy. Slowly whisk in the butter and oil until combined. Then whisk in the buttermilk and vanilla until combined.

4. 4

   Using a large spatula fold the egg mixture, half of the blueberries, and the lemon zest into the flour mixture until just moistened. DO NOT OVERMIX. You want there to be lumps in the batter. Divide the batter equally in the muffin tins. Spoon the remaining blueberries on top of the muffins.

5. 5

   Sprinkle each muffin with a generous amount of streusel topping and bake in the oven for 13-15 minutes.