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    You are in: Home / Recipes / Fresh Blueberry and Lemon Muffins Recipe
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    Fresh Blueberry and Lemon Muffins

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    0 mins

    30 mins

    Chef mariajane's Note:

    With the classic combination of lemon zest and fresh blueberries, these tea-time muffins have become an all-time favorite, and once you've tasted this recipe you'll know why - m-m-m-m-m-m good!!

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F Line a 12-cup nonstick muffin pan with paper liners.
    2. 2
      In a small bowl, toss 2 tablespoons of the flour with blueberries, set aside. In a medium bowl, whisk together the remaining flour, cornmeal, baking powder, baking soda, and salt.
    3. 3
      In a large bowl, using an electric mixer, beat sugar and butter, until light and fluffy; beat in egg until blended. Beat in lemon zest, lemon juice and vanilla (do not worry if mixture looks curdled).
    4. 4
      Using 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.
    5. 5
      Spoon into prepared muffin pan. Bake for 25-30 minutes or until just turning golden and a tester inserted in the center comes out clean.
    6. 6
      Let cool in pan for 5 minutes. Transfer to rack to cool completely.

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    Nutritional Facts for Fresh Blueberry and Lemon Muffins

    Serving Size: 1 (914 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 185.0
    Calories from Fat 59
    Total Fat 6.5 g
    Saturated Fat 3.8 g
    Cholesterol 31.8 mg
    Sodium 193.8 mg
    Total Carbohydrate 28.7 g
    Dietary Fiber 1.0 g
    Sugars 12.5 g
    Protein 3.2 g

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