Blueberry-Lemon Muffins

Southern Living

Sprinkle the tops of the glazed muffins with coarse sugar to add texture and a little sparkle.

Makes 2 dozen


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3/4 cup butter, softened
2 1/3 cups granulated sugar, divided
4 large eggs
2 tablespoons lemon zest
2 1/2 cups plus 1 Tbsp. all-purpose flour
1/2 cup plain yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon table salt
1 cup milk
2 cups fresh or frozen whole blueberries
Vegetable cooking spray
3 tablespoons fresh lemon juice
Turbinado sugar (optional)


Hands-on: 45 Minutes
Total: 2 Hours, 15 Minutes

1. Preheat oven to 350°. Beat butter with an electric mixer until creamy; gradually add 2 cups granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Beat in zest.

2. Stir together 2 1/2 cups flour and next 3 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Toss blueberries with 1 Tbsp. flour. Fold blueberries into batter. Divide batter evenly between 2 (12-cup) muffin pans coated with cooking spray.

3. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.

4. Meanwhile, bring lemon juice and remaining 1/3 cup granulated sugar to a boil in a small saucepan over medium heat. Boil until sugar is completely dissolved and syrup has thickened slightly (about 1 minute).

5. Pierce top of each muffin several times with a wooden pick, and brush warm syrup mixture over muffins. Sprinkle tops of muffins with turbinado sugar, if desired. Cool in pans on wire racks 10 minutes.

Created date

November 2014