Fresh Blueberry and Lemon Muffins

Preheat oven to 350°F Line a 12-cup nonstick muffin pan with paper liners.

In a small bowl, toss 2 tablespoons of the flour with blueberries, set aside. In a medium bowl, whisk together the remaining flour, cornmeal, baking powder, baking soda, and salt.

In a large bowl, using an electric mixer, beat sugar and butter, until light and fluffy; beat in egg until blended. Beat in lemon zest, lemon juice and vanilla (do not worry if mixture looks curdled).

Using wooden spoon, stir dry ingredients into butter mixture alternately with milk, making 3 additions of dry and 2 of milk. Gently stir in blueberry mixture.

Spoon into prepared muffin pan. Bake for 25-30 minutes or until just turning golden and a tester inserted in the center comes out clean.

Let cool in pan for 5 minutes. Transfer to rack to cool completely.