Get ready to tantalize your taste buds with a delightful twist on a classic favorite! These Lemon Blueberry Cornbread Muffins are not just your average muffins; they are a burst of sunshine in every bite, combining the sweet-tartness of fresh blueberries with the zesty brightness of lemon. Perfect for breakfast, brunch, or a snack, these muffins are sure to impress your family and friends. With just 30 minutes from prep to plate, you'll be left wondering how something so delicious could be so easy to make. Dive into this recipe and discover the secret to baking muffins that are both fluffy and flavorful!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup blueberries
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk the dry ingredients together until they are well mixed and free of lumps.
- In a separate bowl, whisk together the milk, vegetable oil, and egg until fully combined. Add the lemon zest and lemon juice to the wet mixture, stirring to incorporate the bright citrus flavors.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if there are a few lumps remaining.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Using a spoon or an ice cream scoop, fill each muffin cup about two-thirds full with the batter. This allows room for the muffins to rise while baking.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your Lemon Blueberry Cornbread Muffins warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Tips
- Fresh Ingredients Matter: For the best flavor, use fresh blueberries and real lemon juice. If you can, zest the lemon right before using it to capture its essential oils for maximum aroma.
- Don’t Overmix: When combining your wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so it’s perfectly fine if there are a few lumps in the batter.
- Fill the Muffin Cups: Fill each muffin cup about two-thirds full to allow the muffins to rise beautifully while baking. This will give you that perfect dome shape!
- Check for Doneness: Ovens can vary, so start checking your muffins a couple of minutes before the recommended baking time. A toothpick inserted into the center should come out clean when they’re done.
- Cool Properly: Allow your muffins to cool in the tin for a few minutes before transferring them to a wire rack. This helps them set properly and makes them easier to remove without sticking.
- Storage Tips: These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze them and enjoy them later!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 34g
Protein: 4g
Fat: 9g
Saturated Fat: g
Cholesterol: 25mg
