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View more "Desserts & Sweets" recipes Lemon Blueberry Muffins Recipe

Lemon Blueberry Muffins

Dairy Farmers of Canada
Add to Calendar 09/20/2019 10:00 AM 09/20/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1 cup (250 mL) butter, at room temperature
1 1/2 cups (375 mL) sugar
4 eggs
1 tsp (5 mL) vanilla extract
2 tbsp (30 mL) fresh lemon juice
2 tbsp (30 mL) grated fresh lemon rind
2 1/2 cups (625 mL) all-purpose flour
1/2 cup (125 mL) yellow cornmeal
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1 cup (250 mL) Milk
1 1/2 cups (375 mL) fresh blueberries, patted dry

Yields: 24 muffins

See full recipe: https://www.dairygoodness.ca/recipes/lemon-blueberry-muffins?source=calendar
Lemon Blueberry Muffins true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Desserts & Sweets
  • Prep. Time 15 mins
  • Cooking Time 25 - 30 mins
  • Yields 24 muffins
  • Course Desserts & Sweets
  • Prep. Time 15 mins
  • Cooking Time 25 - 30 mins
  • Yields 24 muffins

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 1985 Milk Calendar Explore all Milk Calendar recipes

Ingredients

1 cup (250 mL) butter, at room temperature
1 1/2 cups (375 mL) sugar
4 eggs
1 tsp (5 mL) vanilla extract
2 tbsp (30 mL) fresh lemon juice
2 tbsp (30 mL) grated fresh lemon rind
2 1/2 cups (625 mL) all-purpose flour
1/2 cup (125 mL) yellow cornmeal
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1 cup (250 mL) Milk
1 1/2 cups (375 mL) fresh blueberries, patted dry

Preparation

Cream butter and sugar until light. Add eggs one at a time; beat well after each addition. Beat in vanilla extract, lemon juice and lemon rind. Do not worry if mixture looks curdled.

Reserve 2 tbsp (30 mL) flour for the 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 stir into batter gently.

Spoon batter into buttered muffin pans (or line with paper cups); batter should come almost to top of pans. Bake in a preheated 350 °F (180 °C) oven for 25 to 30 min or until just turning golden.

Remove from pans and place on wire racks to cool.

142 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 1985 Milk Calendar Explore all Milk Calendar recipes

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 1985 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 239 Calories
Protein: 4 g
Carbohydrate: 36 g
Fat: 9 g
Fibre: 1 g
Sodium: 238 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 6 % / 65 mg
Folate: 14 %
Thiamin: 12 %
Riboflavin: 11 %
Vitamin A: 10 %

*percentage of daily value

*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.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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