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 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.
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.
More Muffin Recipes
Lemon Blueberry Cornmeal Muffins
- 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
- 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.
Recipe Source: The Kentucky Fresh Cookbook
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