Fresh Blueberry Lemon Muffins

Name: Fresh Blueberry Lemon Muffins
Yield: 12 muffins
Ingredients: 1 1/2 cups (375 mL) all-purpose flour; 1 cup (250 mL) fresh blueberries; 1/3 cup (75 mL) yellow cornmeal; 1 tsp (75 mL) baking powder; 1/2 tsp (2 mL) baking soda; 1/4 tsp (1 mL) salt; 2/3 cup (150 mL) granulated sugar; 1/3 cup (75 mL) butter softened; 1 egg; 1 tbsp (15 mL) grated lemon zest; 1 tbsp (15 mL) freshly squeezed lemon juice; 1 tsp (5 mL) vanilla; 1 cup (250 mL) milk

This recipe is taken from the 2012 Milk Calendar. In 1984 our Lemon Blueberry Muffins became an all-time favourite. With their classic combination of lemon zest and fresh blueberries, these tea-time muffins are made a little leaner for today’s lifestyle.

Prep: 10 min - 15 min
Cooking: 25 min - 30 min

Yields 12 muffins

We’re always looking for good muffin recipes. The one presented in this video is definitely a good one. Lemon juice and zest, combined with corn flour, give these deliciously moist muffins a light tangy taste and crunchy texture. Everyone will enjoy them, either as a snack, a quick breakfast on the go, or anytime as a little treat.

Ingredients

1 1/2 cups (375 mL) all-purpose flour
1 cup (250 mL) fresh blueberries
1/3 cup (75 mL) yellow cornmeal
1 tsp (75 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
2/3 cup (150 mL) granulated sugar
1/3 cup (75 mL) butter softened
1 egg
1 tbsp (15 mL) grated lemon zest
1 tbsp (15 mL) freshly squeezed lemon juice
1 tsp (5 mL) vanilla
1 cup (250 mL) milk

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Preparation

Preheat oven to 350°F (180°C). Line a 12-cup nonstick muffin pan with paper liners.

In a small bowl, toss 2 tbsp (30 mL) of the flour with blueberries; set aside. In a medium bowl, whisk together 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, juice and vanilla (do not worry if mixture looks curdled).

Using a 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 to 30 min or until just turning golden and a tester inserted in the centre comes out clean. Let cool in pan for 5 min. Transfer to rack to cool completely.

Tips

This recipe is best with fresh blueberries. Frozen blueberries will discolour the batter and sink to the bottom when baked.

Tip for Kids: Turn these sweet muffins into party cupcakes by adding sprinkles to the top before baking or spread cooled muffins with icing and decorate with more blueberries.