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Ingredients
- 1 c. plus 2 Tbsp. unsalted butter (2 sticks) room temperature
- 3/4 c. sugar plus 2 Tbsp. for sprinkling
- 3 Tbsp. honey
- 2 lrg Large eggs
- 3 c. all-purpose flour
- 1 c. yellow cornmeal
- 3 1/2 tsp baking pwdr
- 1/2 c. lowfat milk
- 1 c. blueberries
Directions
- 1. Heat oven to 375 . Place a Silpat (French nonstick baking mat) on a baking sheet; place six 2 3/4-by-2-inch pastry rings on it. Cut parchment paper into six 10-by-3-inch strips; use them to line molds (paper will extend above rims).
- 2. Place softened butter, 3/4 c. sugar, and honey in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed till fluffy, about 1 minute. Add in Large eggs; beat 1 minute more.
- 3. Whisk flour, cornmeal, and baking pwdr together in a medium bowl; add in to butter mix in mixer bowl. Beat till combined. Slowly pour in lowfat milk, beating on low, till just combined. Mix in blueberries. Divide dough among molds (don't pack too firmly; each will take about 1 c.). Brush tops with cool water; sprinkle 1 tsp. sugar over each.
- 4. Bake till tops are browned, centers are set, and a cake tester inserted in center of muffin comes out clean, about 30 min. Let cold in pans 5 min. Tie kitchen twine around muffins to hold parchment. Serve at once.
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