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Tasty Blueberry Lemon Muffins

  • Prep Time: 20 minutes
  • Cook Time: 16 - 18 minutes at 350°F Cool: 5 minutes
  • Servings: 12
  • Course: Breakfast

Bright lemon flavor and juicy blueberries make these hearty muffins the perfect addition to any brunch!

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Two fruits are better than one with these tasty blueberry lemon muffins! Bake beautiful cupcakes using Reynolds Kitchens® Assorted Patterns Baking Cups — the vibrant and colorful designs won’t fade in the oven!


  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs, lightly beaten
  • 1/2 cup granulated sugar
  • 1/2 cup milk
  • 1/3 cup canola oil
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla
  • 1 cup fresh or frozen blueberries
  • 1 recipe Almond Crumb Topping (below, optional)
  • Reynolds Kitchens® Baking Cups


Step 1

PREHEAT oven to 350°F. Line muffin pan with 12 Reynolds Kitchens® Baking Cups; set aside.

Step 2

STIR together flour, cornmeal, baking powder, and salt in a medium bowl.

Step 3

WHISK together eggs, sugar, milk, oil, lemon zest, and vanilla in a large bowl. Stir in flour mixture just until combined. Fold in blueberries.

Step 4

SPOON batter into the prepared muffin cups, filling each about three-fourths full. If desired, sprinkle Almond Crumb Topping over tops of muffins.

Step 5

BAKE 16 to 18 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin pan on a wire rack for 5 minutes. Remove muffins from muffin pan. Cool slightly and serve warm.

Almond Crumb Topping

Whisk together 1/3cup all-purpose flour, 3 tablespoons packed brown sugar, and 2 tablespoons finely chopped almonds in a small bowl. Using fingers, work in 2 tablespoons cold butter, chopped, until crumbs are formed.

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