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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Blueberry-Lemon Muffins Recipe

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This recipe for Blueberry-Lemon Muffins is from Cooks Favorite **Secret Recipes** Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 C flour
1/2 C. yellow cornmeal
1/3 C. sugar
2 1/2 tsp baking powder
1/2 tsp. each grated lemon peel
baking soda and salt
1 C. fresh blueberries, rinsed & pat dry(see tip)
1 8 oz. lemon yogurt
1/4 C. nonfat milk
1 large egg
2 T. vegetable oil, preferably canola oil
Directions:
Directions:
Heat oven 425º F. Coat muffin pan with nonstick cooking spray. In a large bowl, stir flour, cornmeal, sugar, baking powder, lemon peel, baking soda & salt until well mixed. Stir in blueberries. Tip: if blueberries are out season; substitute the frozen ones (do not thaw); add frozen. In a small bowl, whisk remaining ingredients until blended. Add, all at once, to flour mixture & stir just until moistened(don't overmix or muffins will be tough) Divide among muffin cups( fill 3/4 full). Bake 15 min. or until a toothpick inserted in middle comes out clean. Leave in pan 5 min., then run a knife around each muffin & gently lift out onto a wire rack. Serve warm.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
40 min. = 15 cooking

 

 

 

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