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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

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.
PREP: 10 mins
COOK: 18 mins
TOTAL: 28 mins
SERVINGS: 12

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

  • Preheat oven to 400 degrees. Spray a 12-cup muffin tin with nonstick cooking spray or use paper liners.
  • Mix together buttermilk and cornmeal. Set aside.
  • In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, whisk together oil, sugar, lemon zest, vanilla, and eggs for about 2 minutes.
  • Whisk in the buttermilk mixture.
  • Stir in the flour mixture with a wooden spoon or rubber spatula. Gently stir in the blueberries.
  • Divide batter between the 12 cups, almost to the brim.
  • Bake 18 to 20 minutes.

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.
Author: Christin Mahrlig
Course: Muffins
Cuisine: Southern

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Recipe Source: The Kentucky Fresh Cookbook

Disclosure: This post contains affiliate links.

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5 thoughts on “Lemon Blueberry Cornmeal Muffins”

  1. These are my new favorite muffins! I can’t believe how easy they were and how absolutely delicious they turned out. I got about 15 from this recipe. Also, if you are particular about oils, avocado oil worked great. Thanks!

  2. Frances Shifman

    Can’t wait to bake these muffins! Could you please provide nutritional information? Thanks very much…

  3. Delicious muffins! I cut down the sugar to 3/4 cup and it was still tasty. I love the texture and lightness of the muffins. Will definitely bake this again

  4. Oh my goodness these are wonderful muffins!!! Don’t change a thing (unless you don’t have a lemon and use orange zest instead-still wonderful!) and don’t be afraid of how much batter is going into the muffin cups. They puffed up beautifully and didn’t spill over. Makes my personal list of Top 10 muffin recipes. Thank you so much for sharing!

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