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Blueberry-Lemon Muffins

Hands-on time 45 mins
Total time 2 hrs, 15 mins

Makes 2 dozen

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


  • 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)

How to Make It

  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.