This recipe is taken from the 2001 Milk Calendar. Spiced with cinnamon and the zest of lemon, these muffins are a delicious treat. To dress them up once cooked, sprinkle the tops with icing sugar.
- Prep: 15 min
- Cooking: 20 min - 25 min
- 2 cups (500 mL) all-purpose flour
- 1/2 cup (125 mL) sugar
- 2 tsp (10 mL) baking powder
- 1 tsp (5 mL) ground cinnamon
- 1/2 tsp (2 mL) baking soda
- 1/4 tsp (1 mL) salt
- 2 eggs
- 1 cup (250 mL) Milk
- 1/4 cup (60 mL) butter melted
- Grated rind of 1 lemon or orange
- 1 tsp (5 mL) vanilla extract
- 1 cup (250 mL) frozen or fresh blueberries
Preheat oven to 375 °F (190 °C). Lightly butter or spray 12 muffin pan; set aside.
In large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt. In separate bowl, whisk together eggs, milk, butter, rind and vanilla extract; pour over dry ingredients and stir just until moistened. Gently stir in blueberries.
Spoon into prepared pan. Bake for 20 to 25 min or until tops are firm to the touch.
If using frozen blueberries, keep them in the freezer until the last minute to prevent any juice from thawed berries turning the batter blue.
Healthy Eating Tip: Go for blue- One serving of blueberries (1/2 cup/125 mL) provides just over 2 grams of fibre and is a source of Vitamin C.
Top 5 Nutrients
|Calcium:||5 % / 57 mg|