Chicken and Vegetable Casserole with Basil
Yields: 4 servings
Prep. Time: 15 mins
Cooking Time: 30 mins
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This month's 2012 Milk Calendar featured recipe

Chicken and Vegetable Casserole with Basil

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Fresh Blueberry Lemon Muffins

In 1984 our Lemon Blueberry Muffins became an all-time favourite. With their classic combination of lemon zest and fresh blueberries, these tea-time muffins are made a little leaner for today’s lifestyle.

Course Beverages & Snacks
Prep. Time 10 - 15 mins
Cooking Time 25 - 30 mins
Yields 12 muffins

Preparation
Nutritional Info
Comments (1)

Preparation

What You Need

1 1/2 cups (375 ml) all-purpose flour

1 cup (250 ml) fresh blueberries

1/3 cup (75 ml) yellow cornmeal

1 tsp (75 ml) baking powder

1/2 tsp (2 ml) baking soda

1/4 tsp (1 ml) salt

2/3 cup (150 ml) granulated sugar

1/3 cup (75 ml) butter, softened

1 egg

1 tbsp (15 ml) grated lemon zest

1 tbsp (15 ml) freshly squeezed lemon juice

1 tsp (5 ml) vanilla

1 cup (250 ml) milk

Instructions

Preheat oven to 350°F (180°C). Line a 12-cup nonstick muffin pan with paper liners.

In a small bowl, toss 2 tbsp (30 mL) of the flour with blueberries; set aside. In a medium bowl, whisk together remaining flour, cornmeal, baking powder, baking soda and salt.

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, juice and vanilla (do not worry if mixture looks curdled).

Using a 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.

Spoon into prepared muffin pan. Bake for 25 to 30 min or until just turning golden and a tester inserted in the centre comes out clean. Let cool in pan for 5 min. Transfer to rack to cool completely.

Tips

This recipe is best with fresh blueberries. Frozen blueberries will discolour the batter and sink to the bottom when baked.

Tip for Kids: Turn these sweet muffins into party cupcakes by adding sprinkles to the top before baking or spread cooled muffins with icing and decorate with more blueberries.

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Nutritional Info

Per serving

Energy: 179 Calories
Protein: 3 g
Carbohydrate: 29 g
Fat: 6 g
Fibre: 1.1 g
Sodium: 98 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 5 % / 52 mg
Selenium: 16 %
Folate: 15 %
Thiamin: 11 %
Riboflavin: 9 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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