Blueberry & Lemon Muffins

Sometimes things disappear too quickly for even a quick photo to be take with your phone. That’s what happened when I brought these to the office. They were gone in a hot second. Either I have really hungry colleagues or they were a hit. Personally, I’m going with the latter. You, however, can try them out for yourself and report back to me as to what your coworkers think. Maybe they can help clear things up.


3/4 c flour

1/2 c sugar

1/2 c cornmeal

2 tsp baking powder

1 tbsp lemon zest

1/4 c butter

1/2 c milk

2 eggs

1/2 c blueberries


Preheat oven to 375 degrees. Melt the butter, set it aside to cool. While its cooling, mix flour, sugar, baking powder, and lemon zest together in a bowl. In a separate bowl, mix the eggs, milk and melted butter. Incorporate with the dry ingredients and mix well.  Finally, fold in blueberries. I used fresh blueberries but you can probably get away with the frozen ones. Line muffin tins with paper liners and fill these 2/3 of the way. Bake for 15 minutes or until an inserted toothpick comes out clean. Makes about 12 muffins.




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