Berry Berry Yummy.

Blueberry Lemon Muffins

Baking and Kids' Tips:

Just to change it up a little bit, I thought that I'd start this recipe post a little differently today, and I 

hope that all of you are having a great summer thus far. Please feel free to leave comments if you have 

any questions or recipe ideas, thanks kindly, and let's continue; This recipe is best with fresh 

blueberries because frozen ones will discolour the batter and sink to the bottom when baked. For the 

children, turn these sweet muffins into party cupcakes by adding sprinkles on top before baking, or 

spread icing on the cooled muffins and decorate with extra blueberries.

Ingredients:

1 1/2 cups all-purpose flour

1 cup fresh blueberries

1/3 cup yellow cornmeal

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

2/3 cup white granulated sugar

1/3 cup softened butter

1 egg

1 tbsp. grated lemon zest

1 tbsp. freshly squeezed lemon juice

1 tsp. vanilla extract

1 cup milk

Directions:

Preheat oven to 350 degrees F. Line a 12 cup nonstick muffin pan with paper liners. In a small bowl, 

toss 2 tbsp. of flour with blueberries and 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, lemon juice and vanilla (don't 

worry if the mixture looks curdled). Using a wooden spoon, stir dry ingredients into butter mixture 

alternately with milk; making 3 additions of dry ingredients and 2 additions of milk. Gently stir in 

blueberry mixture. Spoon batter into prepared muffin pan, bake for 25 to 30 minutes, or until muffins 

start looking golden, and a tester in the centre comes out clean. Let cool in pan for 5 minutes. Transfer  

to wire rack to cool completely. Lastly, prep time should be 10 to 15 minutes plus total baking time,  

makes 12 muffins. And as always, enjoy your newest dessert or snack with your favourite beverage.