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Medium Scoop


Lemon-Blueberry Muffins

2   cups (500 mL) all-purpose flour
1/4   cup (50 mL) plus 2 tbsp (30 mL) sugar, divided
1   tbsp (15 mL) baking powder
1/2   tsp (2 mL) salt
1   tbsp (15 mL) lemon zest
1   cup (250 mL) fresh blueberries, rinsed and drained
3/4   cup (175 mL) butter or margarine, melted
3/4   cup (175 mL) milk
1   egg
1/4   tsp (1 mL) ground cinnamon
  1. Preheat oven to 400°F (200°C). In large bowl, combine flour 1/4 cup (50 mL) of the sugar, baking powder, lemon zest and salt; mix well. add blueberries and toss gently.
  2. Lightly brush cups of 12-Cup Muffin Pan with butter; reserve remaining butter. In medium bowl, whisk together remaining butter, milk and egg. Add milk mixture to dry ingredients; mix just until dry ingredients are moistened (batter will be slightly lumpy.) Do not overmix.
  3. Using Medium Scoop, divide batter evenly among muffin cups. Combine remaining 2 tbsp (30 mL) sugar and cinnamon; sprinkle over muffins.
  4. Bake 20-25 minutes or until tops are golden brown and wooden pick inserted in centers comes out clean. Remove from oven to cooling rack. Cool 5 minutes; remove from pan. Serve warm.

Yield: 12 muffins

Nutrients per serving: Calories 210, Total Fat 12 g, Saturated Fat 8 g, Cholesterol 50 mg, Carbohydrate 24 g, Protein 3 g, Sodium 250 mg, Fiber less than 1 g