Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lemon Blueberry Muffins Recipe
    Lost? Site Map

    Lemon Blueberry Muffins

    Lemon Blueberry Muffins. Photo by Annacia

    1/2 Photos of Lemon Blueberry Muffins

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Katzen's Note:

    This recipe goes back to a Milk Calendar, which I think was in the 80's. It was a long since favourite, and after making it yesterday, the final muffin was fought over! The cornmeal gives an interesting texture, and the lemon addition is fantastic!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cream butter and sugar until light. Add eggs one at a time; beat well after each addition. Beat in vanilla, lemon juice, and lemon rind. Do not worry if it looks curdled.
    2. 2
      Reserve 2 tbsp flour for blueberries. Combine remaining flour, cornmeal, baking powder, and baking soda. Add dry ingredients to butter mixture alternately with milk, beginning and ending with dry ingredients. Toss reserved flour with blueberries and toss to coat; stir into batter gently.
    3. 3
      Spoon batter into buttered (or Pam'd) muffin cups, or cups lined with muffin liners. Batter should come almost to top of pans. Bake in a preheated 350F oven for 25 to 30 minutes, or until just turning golden.
    4. 4
      Remove from pan and place on wire racks to cool.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on April 02, 2009

      45

      I made them a bit more diabetic friendly by using 1/2 A.P. flour and W.W. along with the cornmeal. I used applesauce for the butter, the sugar became Splenda. The berries do tend to fall to the bottom even being added to the dry mix but I don't think that matters a lot. The texture was course but I know that came from my changes and no fault of the recipe and I only mention it in the off chance that anyone else wants to try them the way I made them so they will know what to expect.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 23, 2009

      45

      Well I made these muffins in the morning, and by lunch time there was not too many left the taste and texture was nice but I am afraid my blueberrys sank to the bottom even rolling them in flour. No matter though were still good. Made for PAC spring 2009.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Lemon Blueberry Muffins

    Serving Size: 1 (95 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 268.7
     
    Calories from Fat 108
    40%
    Total Fat 12.0 g
    18%
    Saturated Fat 7.1 g
    35%
    Cholesterol 76.0 mg
    25%
    Sodium 206.7 mg
    8%
    Total Carbohydrate 38.1 g
    12%
    Dietary Fiber 1.0 g
    4%
    Sugars 26.2 g
    104%
    Protein 3.3 g
    6%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites