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Jim Beeson's Blueberry-Lemon Muffins


1 cup blueberries (or 3/4 cup frozen blueberries, thawed & drained)
1 1/2 cups flour
1/2 cup yellow cornmeal
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup low-fat buttermilk
3 Tbsp butter or stick margarine, melted
1 Tbsp grated lemon rind
1 large egg, lightly beaten
Cooking spray
1 Tbsp sugar

Preheat oven to 400 degrees F.

Combine first 6 ingredients (flour through salt) in a medium bowl. Stir in blueberries; make a well in center of mixture. Combine buttermilk, butter, rind, and egg; stir well with a whisk. Add to flour mixture; stir just until moist.

Coat 12 muffin cups with cooking spray. Spoon in batter; sprinkle with sugar. Bake at 400 degrees F for 20 minutes or until a toothpick inserted in center comes out clean. Remove muffins from pans immediately; cool on a wire rack.

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