Blueberry Lemon Muffins

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I was craving something simple for breakfast this morning.  I decided to make blueberry lemon muffins.

I’ve tried many recipes over the years but I really like this one.  The texture is a bit dense due to the addition of cornmeal.

My first bite delivered a hit of lemon zest and vanilla.  I use 100% pure Madagascar Bourbon Vanilla Extract in all my baking and it’s well worth it.  The muffin was moist, but not super sweet as I reduced the sugar a tad.

When it’s blueberry season I buy large quantities, rinse and dry them well, then freeze for recipes such as this.  These muffins are a perfect accompaniment with a cup of coffee or tea.

Blueberry Lemon Muffins

Makes 12 muffins
Recipe adapted from Dairy Goodness

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup fresh blueberries
  • 1/3 cup yellow cornmeal
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼  tsp salt
  • 2/3 cup granulated sugar
  • 1/3 cup butter, softened
  • 1 egg
  • 1 tbsp grated lemon zest
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp vanilla
  • 1 cup whole milk
  1. Preheat oven to 350°F. Line muffin pan with 12 paper liners
  2. In a small bowl, toss 2 tbsp of the flour with blueberries; set aside
  3. In a medium bowl, whisk together remaining flour, cornmeal, baking powder, baking soda and salt; set aside
  4. Using an electric or stand 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)
  5. 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
  6. Spoon into prepared muffin pan or use an ice cream scooper. Bake for 25 to 30 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes
  7. Transfer to rack to cool completely

Kitchen notes:

  • This recipe works best with fresh blueberries. Frozen blueberries will discolor the batter and sink to the bottom when baked
  • I didn’t have fresh blueberries on hand and used frozen.  The recipe still came out wonderful but the blueberries did sink a bit
  • I would suggest saving a few blueberries and placing a few on top of each muffin and gently pushing them in before baking.  Make sure the flour is well dusted off before placing on top
  • I used slightly less sugar with great results.  I took about 2 tbsp sugar out of the measurement

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2 thoughts on “Blueberry Lemon Muffins

  1. rainydaygirl61 April 16, 2012 at 8:43 am Reply

    Can’t wait to try this!

    • cravingthis April 16, 2012 at 3:40 pm Reply

      I had one for breakfast, not as moist as yesterday, but 20 seconds in the microwave did the trick!

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