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.
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.