Tasty Blueberry Lemon Muffins
Two fruits are better than one with these tasty blueberry lemon muffins! Bright lemon flavor and juicy blueberries make these hearty muffins the perfect addition to any brunch!
PREHEAT oven to 350°F. Line muffin pan with 12 Reynolds Kitchens® Foil Baking Cups set aside.
STIR together flour, cornmeal, baking powder, and salt in a medium bowl.
WHISK together eggs, sugar, milk, oil, lemon zest, and vanilla in a large bowl. Stir in flour mixture just until combined. Fold in blueberries.
SPOON batter into the prepared muffin cups, filling each about three-fourths full. If desired, sprinkle Almond Crumb Topping over tops of muffins.
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.