Tasty Blueberry Lemon Muffins
Two fruits are better than one with these tasty blueberry lemon muffins! Bright lemon flavour and juicy blueberries make these hearty muffins the perfect addition to any brunch!
Reynolds Kitchens® Baking Cups are perfect for this recipe.
With our baking cups you can make your cupcakes as special as the reasons why you bake them.
Choose from StayBrite® vibrant colours or versatile plain baking cups. Foil lined, freestanding, and easy release, with no muffin pan needed.
Step 1PREHEAT oven to 350 °F. Line muffin pan with 12 Reynolds® StayBrite® Baking Cups; set aside.
Step 2STIR together flour, cornmeal, baking powder, and salt in a medium bowl.
Step 3WHISK together eggs, sugar, milk, oil, lemon zest, and vanilla in a large bowl. Stir in flour mixture just until combined. Fold in blueberries.
Step 4SPOON batter into the prepared muffin cups, filling each about three-fourths full. If desired, sprinkle Almond Crumb Topping over tops of muffins.
Step 5BAKE 16 to 18 minutes or until a wooden toothpick inserted in the centres comes out clean. Cool in muffin pan on a wire rack for 5 minutes. Remove muffins from muffin pan. Cool slightly and serve warm.
Almond Crumb Topping
Whisk together 1/3 cup all-purpose flour, 3 tablespoons packed brown sugar, and 2 tablespoons finely chopped almonds in a small bowl. Using fingers, work in 2 tablespoons cold butter, chopped, until crumbs are formed.