Please check back soon for an updated recipe. Thanks for your patience!
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
- 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
- Preheat oven to 350°F. Line muffin pan with 12 paper liners
- In a small bowl, toss 2 tbsp of the flour with blueberries; set aside
- In a medium bowl, whisk together remaining flour, cornmeal, baking powder, baking soda and salt; set aside
- 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)
- 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 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
- Transfer to rack to cool completely
- 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