Blueberry Cornmeal Muffins

The Williams-Sonoma Essentials of Baking cookbook strikes again!

What you need

• 1 1/2 cups all purpose flour
• 1/2 cup of cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 2/3 cup of brown sugar
• 2 large eggs
• 1 cup whole milk
• 6 tablespoons unsalted butter, melted
• 1 cup fresh or frozen blueberries
• 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon

What you need to do

• Preheat oven to 400 degrees
• Whisk eggs until blended
• Whisk in milk and butter
• Pour the egg mixture over the dry ingredients and stir with spatula until moistened
• Fold in blueberries
• Spoon batter into muffin cups
• Sprinkle the cinnamon-sugar evenly over the tops
• Bake until a toothpick comes clean when you insert it (about 15-18 minutes)
• Serve warm

These are way better than any blueberry muffin I've ever had, and incredibly light! Enjoy!