Fresh Lemon Blueberry Muffins | Dairy Farmers of Manitoba | DFM

Ingredients

• 1 1/2 cups (375 mL) all-purpose flour
• 1 cup (250 mL) fresh blueberries
• 1/3 cup (75 mL) yellow cornmeal
• 1 tsp (5 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
• 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.