Blueberry Lemon Cornmeal Muffins Recipe

There’s nothing like starting my day with the warm, sweet smell of lemon-blueberry cornbread muffins wafting through the house—these little gems are my ultimate morning mood boosters!

The combination of tart lemon and sweet blueberries is one of my favorites. So I just had to work up a recipe for Blueberry Lemon Cornmeal Muffins.

If these muffins have a perfect balance of flavor (and I think they do), it’s because their base incorporates equal parts all-purpose flour and cornmeal. That base really showcases the flavor of the two main ingredients and allows them to shine.

Blueberry Lemon Cornmeal Muffins Recipe Ingredients

• All-purpose flour: Provides structure and carbohydrates.
• Cornmeal: Adds texture and a mild corn flavor; contains fiber.
• Granulated sugar: Sweetens the muffins; adds to browning.
• Baking powder: Leavens batter; ensures muffins rise.
• Buttermilk: Tenderizes; imparts a slight tanginess.
• Lemon zest: Adds fresh, citrusy aroma and flavor.
• Blueberries: Bursts of juicy sweetness; rich in antioxidants.

Blueberry Lemon Cornmeal Muffins Recipe Ingredient Quantities

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• 1 cup all-purpose flour
• 1 cup cornmeal
• 2/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries
• 1 tablespoon all-purpose flour (for coating blueberries)

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How to Make this Blueberry Lemon Cornmeal Muffins Recipe

1. The oven should be preheated to 375°F (190°C). A muffin tin can be used if it has paper liners inside or if it has been lightly greased.

2. In a big bowl, combine and whisk together: 1 cup of all-purpose flour; 1 cup of cornmeal; 2/3 cup of granulated sugar; 1 tablespoon of baking powder; and 1/2 teaspoon of salt.

3. In another bowl, mix together 1 cup of buttermilk, 2 big eggs, 1/4 cup of melted unsalted butter, the peel of 1 lemon, and 1 teaspoon of vanilla extract. Stir well until everything is mixed together.

4. Slowly mix the wet ingredients into the dry ingredients. Combine them carefully; don’t overdo it. You’re trying to make a batter that doesn’t sulk, that doesn’t even think about going dense and heavy.

5. In a tiny bowl, mix 1 1/2 cups of fresh blueberries with 1 tablespoon of all-purpose flour, coating them well. That way, the little blue wonders won’t sink to the bottom of the muffins.

6. Fold the blueberries, coated in flour, gently into the muffin batter.

7. Divide the batter evenly between the muffin cups you prepared, filling each about two-thirds full.

8. In the preheated oven, bake for 18-22 minutes. Use a toothpick to test for doneness. Insert the toothpick into the center of a muffin. It is done if it comes out clean.

9. Take the muffins out of the oven and allow them to cool in the pan for approximately 5 minutes.

10. Move the muffins to a wire rack so that they can cool off all the way before you dish them out. Enjoy!

Blueberry Lemon Cornmeal Muffins Recipe Equipment Needed

1. Oven
2. Muffin tin
3. Paper liners (optional)
4. Mixing bowls (at least 3)
5. Whisk
6. Measuring cups
7. Measuring spoons
8. Spatula
9. Microwave or stovetop (for melting butter)
10. Zester or grater
11. Toothpick
12. Wire rack

FAQ

• Can I use frozen blueberries instead of fresh?Indeed, frozen blueberries can be used. There’s no need to thaw them; simply coat them in 1 tablespoon flour and incorporate them into the batter.
• What can I use if I don’t have buttermilk?A buttermilk substitute can be made by mixing 1 tablespoon of lemon juice or white vinegar with a cup of milk and letting it sit for 5 minutes.
• Can I use oil instead of melted butter?Absolutely, an equal amount of vegetable or canola oil can be used in place of melted butter.
• How do I prevent the blueberries from sinking?Before folding the blueberries into the batter, coat them in flour. This keeps them evenly distributed.
• Is it necessary to use cornmeal?The muffins have a particular texture and flavor that arise from the use of cornmeal, which you could substitute with an equal amount of all-purpose flour, if necessary, again with the caveat that the texture will change.
• How should I store leftover muffins?Keep them in a container that is sealed tight, and store it at room temperature for up to 2 days. After that, if you want to keep them longer, put them in the fridge. They’ll last up to a week in there. But if you really want to preserve them, freeze them! They’ll last up to 3 months in the icebox.

Blueberry Lemon Cornmeal Muffins Recipe Substitutions and Variations

1 cup all-purpose flour: Swap it out for 1 cup whole wheat flour, and you’ll get a nuttier flavor that’s really something special.
2/3 cup granulated sugar.
Substitute with 2/3 cup coconut sugar for a subtle caramel note.
One cup buttermilk. Mix 1 cup milk with 1 tablespoon lemon juice or vinegar, and let it sit for 5 minutes. This is a good substitute for buttermilk.
1/4 cup unsalted butter, melted: Substitute with 1/4 cup coconut oil, melted, for a dairy-free option.
Zest from 1 lemon: Replace with zest from 1 lime for a different citrus twist.

Pro Tips

1. Room Temperature Ingredients Ensure that the buttermilk, eggs, and melted butter are at room temperature before mixing. This creates a smoother batter and results in a more even bake.

2. Lemon Zest Enhancement For extra lemon flavor, you can add a little lemon juice to the wet ingredients. This will enhance the tartness and balance the sweetness of the sugar and blueberries.

3. Blueberry Caution When coating the blueberries in flour, be gentle to avoid breaking them. Broken berries can bleed into the batter, affecting the appearance and texture of your muffins.

4. Avoid Overmixing Stir the wet and dry ingredients slowly and only until combined. Overmixing can lead to dense muffins. A few small lumps in the batter are okay.

5. Extra Crunchy Top Before baking, sprinkle a little sugar on top of the batter in each muffin cup. This will create a delightful crunchy top as the muffins bake.