Ingredients for Lemon Blueberry Muffins
- 1/2 cup (113g) softened butter
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Fresh Lemon Juice
- Fresh Lemon Zest
- All Purpose Flour
- Yellow Cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup (120ml) milk
- Frozen Blueberries
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How to Make Lemon Blueberry Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- Cream together 1/2 cup (113g) softened butter and 3/4 cup (150g) granulated sugar until light and fluffy.
- Add 2 large eggs one at a time, beating well after each addition.
- Beat in 1 teaspoon vanilla extract, 2 tablespoons lemon juice, and the zest of 1 lemon.
- Do not worry if the batter looks slightly curdled.
- In a separate bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 1/2 cup (45g) cornmeal, 2 teaspoons baking powder, and 1/2 teaspoon baking soda.
- Reserve 2 tablespoons of the flour mixture.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup (120ml) milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently toss 1 cup (140g) fresh or frozen blueberries with the reserved 2 tablespoons of flour to coat.
- Fold the blueberries into the batter.
- Fill the muffin cups almost to the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
104g
Fat
35g
Carbs
12g
