BLUEBERRY CORNBREAD MUFFINS

BLUEBERRY CORNBREAD MUFFINS image

Yield 12 Muffins

Number Of Ingredients 11

6 tablespoons unsalted butter, room temperature
3/4 cup agave nectar
2 teaspoon minced lemon zest
1 tablespoon freshly squeezed lemon juice
2 eggs
1 1/2 cups all-purpose flour
1/3 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup Greek Yogurt
1 pint blueberries

Steps:

1. Preheat oven to 325 degrees. Line muffin tins with paper liners or spray an 8-by-8- inch glass baking dish with nonstick spray. 2. Beat butter. Add agave as mixer is running. Add zest and juice. Add eggs one at a time. Mixture will appear "broken" but it is OK. 3. In separate bowl, combine flour, cornmeal, baking powder and salt; stir to mix. Reduce the mixer speed and add the dry alternately with the yogurt, mix only as long as necessary to combine ingredients. Fold in blueberries. Scoop batter into muffin cups with an ice cream scooper or pour into the 8" pan. Bake muffins about 30 minutes until firm to the touch or pour into pan and bake for about 45 minutes until firm.