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Blueberry Muffins


  • 3 cups sifted cake flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter or margarine , room temperature
  • 3 Large Eggs
  • 1 1/2 cups granulated sugar
  • 3/4 cup milk
  • 1 teaspoon lemon extract
  • 1 1/2 cups frozen blueberries


12 muffins.


Step 1

Preheat oven to 375°F. Arrange flat sided baking cups on a sheet pan.

Step 2

In a medium mixing bowl, sift together flour, baking powder, and salt. Set aside.

Step 3

In large mixing bowl, beat butter and sugar until light and fluffy; about 4 minutes. Add eggs, one at a time, beating well after each addition. Add lemon extract. Alternately add flour mixture and milk to egg batter. Beat until just combined. Gently fold in blueberries with rubber spatula.

Step 4

Fill cups 3/4 full. Bake for 20 - 25 minutes or until toothpick inserted in center comes out clean. Remove to wire rack and let cool. May be served warm or at room temperature.