Prep 10 mins
Cook 25 mins
This is an excellent recipe and a little different than ordinary blueberry muffins because the cornmeal gives them a unique flavor/texture. Very good!!
- 1⁄2 cup butter or 1⁄2 cup margarine
- 3⁄4 cup sugar
- 2 eggs
- 1⁄2 teaspoon vanilla
- 1 tablespoon lemon juice
- 1 tablespoon grated fresh lemon rind
- 1 1⁄4 cups all-purpose flour
- 1⁄4 cup cornmeal
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup milk (I use 1%)
- 1 cup fresh blueberries
- 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.
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.
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.