These light and fluffy lemon & blueberry cornmeal muffins are absolutely bursting with lemon flavour and stuffed full of plump, sweet blueberries. The addition of cornmeal lends a delicious texture to the tender sponge and soft fruit.
Course: Baked Goods
Author: Melanie McDonald
110g | 1heaping cupfresh blueberries, frozen can be used too
187g | 1.5cupsall purpose flouror cake flour, (In the UK use plain flour).
115g | 3/4cupfine cornmeal(plus an extra tablespoon or two for sprinkling on the top before baking)