Lemon Blueberry Cornmeal Muffins

Lemon Blueberry Cornmeal Muffins have a fresh lemon flavor and plump, juicy blueberries throughout. They’re not overly sweet and taste great served warm and slathered in butter.

Lemon Blueberry Cornmeal Muffins

Lemon and blueberry are a wonderful combination, especially for spring and summer.

The cornmeal gives these muffins a more substantial texture and a slightly savory flavor. No mixer needed to make these muffins. Just a few bowls and a whisk.

Lemon Blueberry Cornmeal Muffins

 

To make these muffins, mix the buttermilk and cornmeal together and let that mixture sit until you need it.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, whisk together the oil, sugar, lemon zest, vanilla, and 2 eggs really well. Next, whisk in the buttermilk mixture and then stir in the flour mixture. Gently stir in the blueberries and bake for 18 to 20 minutes.

You can use either fresh or frozen blueberries.

These muffins don’t have a ton of sweetness. Add an extra 1/4 cup sugar if you want more sweetness.

Lemon Blueberry Cornmeal Muffins

More Muffin Recipes

Lemon Blueberry Cornmeal Muffins
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
 

Lemon Blueberry Cornmeal Muffins have a fresh lemon flavor and plump, juicy blueberries throughout. They're not overly sweet and taste great served warm and slathered in butter.

Course: Muffins
Cuisine: Southern
Servings: 12
Author: Christin Mahrlig
Ingredients
  • 1 cup low-fat buttermilk
  • 1/2 cup yellow cornmeal
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup Vegetable oil
  • 1 cup sugar
  • zest from 1 lemon
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup frozen or fresh blueberries
Instructions
  1. Preheat oven to 400 degrees. Spray a 12-cup muffin tin with nonstick cooking spray or use paper liners.

  2. Mix together buttermilk and cornmeal. Set aside.

  3. In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside.

  4. In a large bowl, whisk together oil, sugar, lemon zest, vanilla, and eggs for about 2 minutes.

  5. Whisk in the buttermilk mixture.

  6. Stir in the flour mixture with a wooden spoon or rubber spatula. Gently stir in the blueberries.

  7. Divide batter between the 12 cups, almost to the brim.

  8. Bake 18 to 20 minutes.

Recipe Notes

If you are using frozen blueberries, no need to thaw them first but you will probably have to bake them a few extra minutes.

Recipe Source: The Kentucky Fresh Cookbook

Disclosure: This post contains affiliate links.

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