BLUEBERRY CORNBREAD BREAKFAST MUFFINS

This is a hearty moist lemony breakfast muffin that is best served warm right out of the oven!

Ingredients

1/4 cup butter

3/4 cup cornmeal

1/2 cup flour

1 1/2 teaspoons baking powder

Zest of 1 lemon
1/2 cup plain Greek yogurt
1/2 cup honey
2 eggs
1 teaspoon lemon extract
3/4 cup fresh blueberries

Directions

Preheat the oven to 375ºF. Grease muffin tin. Melt the butter in the microwave or on the stovetop in a small saucepan. Set aside to cool. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and lemon zest. In a separate bowl, whisk together the yogurt, honey, eggs, butter, and lemon extract. Slowly whisk in the flour mixture until all of the ingredients are thoroughly combined. Fold in the blueberries.

Fill the muffin tin with batter until two-thirds full. Bake in the oven for 15 to 18 minutes, or until a toothpick test comes out clean. Transfer the muffins to a wire rack to cool. Makes 12 muffins.