Blueberry-Lemon Muffins Recipe

Name: Blueberry-Lemon Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup butter, softened; 2 1/3 cups granulated sugar, divided; 4 large eggs; 2 tablespoons lemon zest; 2 1/2 cups plus 1 Tbsp. all-purpose flour; 1/2 cup plain yellow cornmeal; 2 teaspoons baking powder; 1/2 teaspoon table salt; 1 cup milk; 2 cups fresh or frozen whole blueberries; Vegetable cooking spray; 3 tablespoons fresh lemon juice; Turbinado sugar (optional)

Servings: persons

3/4 cup butter, softened
2 1/3 cups granulated sugar, divided
4 large eggs
2 tablespoons lemon zest
2 1/2 cups plus 1 Tbsp. all-purpose flour
1/2 cup plain yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon table salt
1 cup milk
2 cups fresh or frozen whole blueberries
Vegetable cooking spray
3 tablespoons fresh lemon juice
Turbinado sugar (optional)

1
Preheat oven to 350u00b0. Beat butter with an electric mixer until creamy; gradually add 2 cups granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Beat in zest.
2
Stir together 2 1/2 cups flour and next 3 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Toss blueberries with 1 Tbsp. flour. Fold blueberries into batter. Divide batter evenly between 2 (12-cup) muffin pans coated with cooking spray.
3
Bake at 350u00b0 for 25 minutes or until a wooden pick inserted in center comes out clean.
4
Meanwhile, bring lemon juice and remaining 1/3 cup granulated sugar to a boil in a small saucepan over medium heat. Boil until sugar is completely dissolved and syrup has thickened slightly (about 1 minute).
5
Pierce top of each muffin several times with a wooden pick, and brush warm syrup mixture over muffins. Sprinkle tops of muffins with turbinado sugar, if desired. Cool in pans on wire racks 10 minutes.

1286

kcal

Calories

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup butter, softened, 2 1/3 cups granulated sugar, divided, 4 large eggs, 2 tablespoons lemon zest, and more.

Yes, Blueberry-Lemon Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry-Lemon Muffins

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