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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.
Course Muffins
Cuisine Southern
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12
Author Christin Mahrlig


  • 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.


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