Ingredients for Lemon Basil Blueberry Muffins
- Unsalted Butter
- Unbleached Flour
- Blue Cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
- Light Brown Sugar
- Granulated Sugar
- ¼ teaspoon ground nutmeg
- 1 ½ cups fresh blueberries
- 1 cup milk
- Extra Large Eggs
- Basil Leaves
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How to Make Lemon Basil Blueberry Muffins
- Preheat oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with 1 tablespoon of melted butter.
- Set aside the remaining melted butter to cool.
- In a large bowl, whisk together 2 cups all-purpose flour, ½ cup blue cornmeal (or yellow/white cornmeal), 2 teaspoons baking powder, ½ teaspoon salt, ¾ cup granulated sugar, ¼ cup brown sugar, and ¼ teaspoon ground nutmeg.
- Rinse 1 ½ cups fresh blueberries, gently pick over them to remove any stems, and drain well.
- Place the blueberries in a small bowl and toss with 1 tablespoon of the dry flour mixture to coat.
- In a separate bowl, whisk together 2 large eggs, 1 cup milk, and 2 tablespoons melted butter.
- Stir in 2 tablespoons finely minced lemon basil and 1 tablespoon finely minced cinnamon basil (or 3 tablespoons of your preferred basil).
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Gently fold in the prepared blueberries until evenly distributed in the batter.
- Fill the prepared muffin cups about two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the muffins are golden brown.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
46g
Fat
28g
Carbs
9g
