Fresh Blueberry Lemon Muffins

Recipe courtesy of the Heart and Stroke Foundation. Yields: 12 muffins

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
  • 1/2 cup (125 mL) granulated sugar
  • 1/3 cup (75 mL) vegetable oil
  • 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) 1% milk

Directions: 

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

  2. In a small bowl, toss 2 tbsp (25 mL) of the flour with blueberries; set aside. In a medium bowl, whisk together remaining flour, cornmeal, baking powder and baking soda.

  3. In a large bowl, using an electric mixer, beat sugar and oil until light and fluffy; beat in egg until blended. Beat in lemon zest, juice and vanilla (do not worry if mixture looks curdled).

  4. Using a wooden spoon, stir dry ingredients into oil mixture alternately with milk, making 3 additions of dry and 2 of milk. Gently stir in blueberry mixture.

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

Nutrition Facts: 

  • Calories: 177
  • Protein: 3 g
  • Total Fat: 7 g
  • Saturated Fat: 1 g
  • Cholesterol: 17 mg
  • Carbohydrates: 26 g
  • Fibre: 1 g
  • Sugars: 11 g
  • Added sugars 8 g
  • Sodium: 110 mg
  • Potassium: 75 mg

Yummy!

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