In the Kinder household, you’ll know that spring is around the corner once I start whipping out blueberries and lemons. Two ingredients that are peas in a pod.
I’ve been devouring these lemon blueberry muffins for days. Perfectly sweet and light, with a zing of lemon. Biting into one makes you feel like it’s a warm sunny day outside. And that later on you’ll go to a friend’s house for an outdoor BBQ, tiki torches and all.
I’m a daydreamer, haven’t you noticed?
These muffins will stay fresh for days in a tupperware container or simply on a plate covered with plastic wrap. They put the ease in easy.
- 1 1/2 cups flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick unsalted butter, melted and cooled
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons lemon juice
- 1 cup milk
- Zest of 1/2 of a lemon
- 12 ounces frozen blueberries
- 1 tablespoon cornstarch
- Preheat oven to 400 F degrees. Line a 12-slot cupcake pan with paper liners.
- In a large bowl, mix the flour, cornmeal, baking powder and salt. Set aside.
- In a separate bowl, whisk the butter, sugar, eggs, lemon juice, milk and lemon zest.
- Add the wet ingredients to the dry, stirring until just combined.
- Toss the frozen blueberries with the cornstarch, then fold into the muffin batter.
- Divide the batter among the muffin cups, filling until three-quarters full. Bake until a toothpick inserted in the center of the muffin comes out clean, about 15-18 minutes. The edges should be lightly golden.
- Remove muffins from the pan and cool on a wire rack.