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
- 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
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.
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.
Top 5 Nutrients
|Calcium:||5 % / 52 mg|