Fresh Blueberry Lemon Muffins

  • 10 to 15 Minutes
  • 25 to 30 Minutes
  • 12 Servings


  • 1 1/2 cup all-purpose flour
  • 1 cup fresh blueberries
  • 1/3 cup yellow cornmeal
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2/3 cup granulated sugar
  • 1/3 cup butter, softened
  • 1 egg
  • 1 tbsp grated lemon zest
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp vanilla extract
  • 1 cup milk


Preheat oven to 350°F (180°C). Line a 12-cup non-stick 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.