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    You are in: Home / Recipes / Blueberry Lemon Corn Muffins Recipe
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    Blueberry Lemon Corn Muffins

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Marz's Note:

    If you like cornbread, this is a twist, because of the added blueberry. Not too sweet, just right.

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    Ingredients:

    Serves: 12

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375°F and line six 1/3-cup muffin cups with paper liners.
    2. 2
      Melt butter and cool. Into a large bowl sift together flour and baking powder and whisk in cornmeal, 1/2 cup sugar, lemon zest, and a generous pinch salt.
    3. 3
      In a bowl whisk together melted butter, milk, and yolks and add to flour mixture with half of blueberries, gently stirring until just combined.
    4. 4
      Divide batter evenly among cups (batter will fill cups) and press remaining blueberries into tops of muffins. Sprinkle tops of muffins evenly with remaining tablespoon sugar. Bake muffins in middle of oven about 15 minutes, or until tops are golden and a tester comes out clean.
    5. 5
      Remove muffins from cups and cool on a rack. Muffins keep in an airtight container at room temperature 2 days.

    Ratings & Reviews:

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    Nutritional Facts for Blueberry Lemon Corn Muffins

    Serving Size: 1 (47 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 136.2
     
    Calories from Fat 46
    34%
    Total Fat 5.2 g
    8%
    Saturated Fat 2.9 g
    14%
    Cholesterol 46.1 mg
    15%
    Sodium 53.3 mg
    2%
    Total Carbohydrate 20.9 g
    6%
    Dietary Fiber 0.7 g
    3%
    Sugars 10.6 g
    42%
    Protein 2.0 g
    4%

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