Blueberry Cornbread Muffins

Name: Blueberry Cornbread Muffins
Ingredients: 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

11 ingredients

1 steps

Ingredients

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

Directions

1

["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.""