Description
Delicious blueberry lemon cornbread muffins that blend sweet and tart flavors perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil or melted butter
- 1 large egg
- 1 cup fresh blueberries
- Zest and juice of 1 lemon
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tray with paper liners or grease it lightly. In a mixing bowl, gather your dry ingredients: all-purpose flour, cornmeal, sugar, baking powder, and salt. Whisk them together until well combined.
- In another bowl, measure out the milk, vegetable oil (or melted butter), and egg, then whisk until combined. Zesting and juicing the lemon at this stage will ensure you can mix in the citrus flavor seamlessly.
- Slowly pour the wet ingredients into the dry mixture. Stir gently until just combined—be careful not to overmix, as this can make the muffins dense.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Using an ice cream scoop or a spoon, fill each muffin cup about 2/3 full with the batter to allow room for rising.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the muffins to cool in the tray for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
For added sweetness, dust with powdered sugar or drizzle with homemade lemon glaze. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 5g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg