Lemon Blueberry Muffins

"This is an excellent recipe and a little different than ordinary blueberry muffins because the cornmeal gives them a unique flavor/texture. Very good!!"
 
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Ready In:
35mins
Ingredients:
13
Yields:
12 large muffins
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ingredients

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directions

  • Cream butter or margarine until light- add eggs one at a time; beating well after each addition.
  • Beat in vanilla, lemon juice and rind (Do not worry if mixture looks curdly).
  • Reserve 2 tbsp flour for the blueberries.
  • Combine remaining flour, cornmeal, baking powder, baking soda and salt.
  • Add dry ingredients to butter mixture alternately with milk, beginning and ending with dry ingredients.
  • Toss reserved flour with blueberries and stir into batter gently.
  • Spoon batter into buttered or paper-lined muffin cups.
  • (Batter should come almost to top of pan) Bake in a preheated 350 degree F oven for 25-30 minutes or until golden brown.
  • Cool in pan for 5 minutes.
  • and remove from pan and place on rack to cool completely.

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Reviews

  1. I liked the cornmeal in these muffins- it gave them a different texture. The lemon was a bit too strong, though, as it seemed to over power the flavor of the bluberries. I think next time I'll just omit the blueberries (for just plain lemony goodness- maybe sprinkle with poppy seeds?) or cut back on the lemon.
     
  2. The lemon rind/juice is what perks up the blueberry flavor! I always add some lemon juice to my blueberry pies too. If this recipe didn't have the blueberries added, the recipe wouln't be called Blueberry Lemon Muffins.
     
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