Blueberry lemon corn muffins for a delightful breakfast treat

Ingredients for Blueberry lemon corn muffins

• paper muffin cup liners

• 60 g unsalted butter, softened

• 90 g plain flour

• 7 g baking powder

• 75 g cornmeal

• 125 g caster sugar

• 15 g freshly grated lemon zest

• 120 ml full-fat milk

• 2 large egg yolks

• 75 g blueberries

How to make Blueberry lemon corn muffins

1. Preheat the oven to 190°C (fan) or 200°C (conventional) and line six 80 ml muffin cups with paper liners.

2. Melt the butter and allow it to cool.

3. In a large bowl, sift together the flour and baking powder, then whisk in the cornmeal, 100 g of sugar, lemon zest, and a generous pinch of salt.

4. In a separate bowl, whisk together the melted butter, milk, and egg yolks. Add this mixture to the flour mixture along with half of the blueberries, gently stirring until just combined.

5. Divide the batter evenly among the lined muffin cups, filling each cup. Press the remaining blueberries into the tops of the muffins.

6. Sprinkle the tops of the muffins with the remaining tablespoon of sugar.

7. Bake in the middle of the oven for about 15 minutes, or until the tops are golden and a skewer comes out clean.

8. Remove the muffins from the cups and cool on a wire rack.

9. Store the muffins in an airtight container at room temperature for up to 2 days.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.