BLUEBERRY STREUSEL MUFFINS 1 3/4 cups all purpose flour 1 cup blueberries 1/4 cup yellow cornmeal 2 tsp baking powder 1/2 tsp salt 3/4 cup sugar 2 large eggs 1/2 cup milk 1/3 cup unsalted butter, melted 3 tbs lemon juice STREUSEL: 2/3 cup all purpose flour 1/3 cup light brown sugar 1/2 tsp cinnamon 1/4 cup unsalted butter, softened DRIZZLE: 1/2 cup powdered sugar 2 tsp milk Heat oven to 375 degrees. Line 6 jumbo size muffin cups with paper liners or coat with oil or nonstick spray. STREUSEL---Mix flour, brown sugar and cinnamon in a bowl. Add butter until blended and crumbly. 2.) Place flour in bowl. Remove 1 tbs and toss with blueberries in a small bowl. To remaining flour, add cornmeal, baking powder and salt, mix well. In another bowl, whisk sugar with eggs, milk, butter and lemon juice. 3.) Stir wet ingredients into dry ingredients until blended, fold in blueberries. Spoon 1/2 cup batter into each muffin cup, crumble streusel on top. Bake 30 min. or until done. Let cool 5 min. in pan, remove muffins from pan and cool completely. 4.) DRIZZLE---Mix 1/2 cup powdered sugar and 2 tsp milk until smooth and pourable. Drizzle over muffins, then serve. MAKES 6 JUMBO MUFFINS...
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