Blueberry Lemon Cornmeal Muffins: A Tangy, Sweet Delight
Blueberry Lemon Cornmeal Muffins are a perfect blend of tart lemons, juicy blueberries, and the subtle crunch of cornmeal. These moist, flavorful muffins, packed with antioxidants from the blueberries and the health benefits of lemons, are ideal for breakfast, brunch, or a snack. Blueberries’ bright lemon flavor and natural sweetness make them a delightful treat for any time of year.
Why You’ll Love This Recipe
- Bursting with Flavor: Tangy lemon and sweet blueberries create the perfect combo.
- Unique Texture: Cornmeal adds a subtle crunch and rustic feel.
- Easy to Make: Ready in under 30 minutes.
- Versatile: Great for breakfast, tea-time, or dessert.
Pro Tips for Perfect Cornmeal Muffins
- Use Fresh Lemon Zest: It provides a brighter, fresher lemon flavor.
- Toss Blueberries in Flour: Prevent them from sinking to the bottom of the muffins.
- Don’t overmix: Mix until combined to avoid dense muffins.
- Serve Fresh: These muffins taste best the same day but can be stored for later.
Serving Suggestions
- Breakfast: Pair with a hot cup of coffee or tea.
- Brunch: Serve alongside fresh fruit or yogurt.
- Dessert: Warm slightly and enjoy with a scoop of vanilla ice cream.
Storing and Freezing
Refrigeration:
- Store in an airtight container at room temperature for up to 3 days.
Freezing:
- Wrap muffins individually in plastic wrap and store them in a freezer-safe bag for up to 2 months. Thaw overnight or microwave for 20–30 seconds.
FAQs About Blueberry Lemon Cornmeal Muffins
1. Can I use frozen blueberries?
Yes, use frozen blueberries directly from the freezer and toss them in flour before adding to the batter.
2. Can I replace the cornmeal?
If you don’t have cornmeal, substitute with an equal amount of flour, but the texture will be less rustic.
3. Can I make these muffins gluten-free?
Yes, use a gluten-free 1:1 flour blend and certified gluten-free cornmeal.
4. How do I make these muffins vegan?
Replace eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) and use plant-based milk and butter.
5. Can I add more lemon flavor?
Add 1 tsp lemon extract or increase the zest for a bolder lemon taste.
6. How do I keep blueberries from sinking in muffins?
Toss blueberries in some flour before adding them to the batter to prevent sinking.
Why This Recipe Works
The cornmeal adds a rustic texture that complements the muffin’s softness, while the lemon zest and blueberries bring a fresh and vibrant flavor. The batter comes together quickly, making these muffins perfect for busy mornings or last-minute baking.
Conclusion
Blueberry Lemon Cornmeal Muffins are the perfect blend of sweet, tangy, and hearty. Whether hosting a brunch or looking for a grab-and-go breakfast, these muffins are a crowd-pleaser. Try this recipe today and enjoy a burst of sunshine in every bite!
Blueberry Lemon Cornmeal Muffins: The Perfect Blend of Sweet and Tart
Equipment
- Muffin tin
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of 1 lemon
Wet Ingredients:
- 1 cup Greek yogurt
- 2 large eggs
- 1/4 cup vegetable oil or unsalted butter, melted
- 1 tablespoon lemon juice
- 1/4 cup milk
- 1 teaspoon vanilla extract (option)
Add-ins:
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
Instructions
Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with butter or non-stick spray.
- Combine the Dry Ingredients:
- In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, zest of 1 lemon, and salt.
Mix the Wet Ingredients:
- In a medium bowl, whisk together the Greek yogurt, eggs, oil, milk, lemon juice, and vanilla extract until well combined.
Blend Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and gently stir until combined. Be careful not to overmix to ensure the muffins are light and tender.
Fold in the Blueberries:
- Gently fold the blueberries into the batter. Add frozen blueberries directly from the freezer to prevent the juices from bleeding too much into the batter.
Fill the Muffin Tins:
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. This should yield about 12 muffins.
Bake:
- Bake in the oven for 18-20 minutes until the muffins are golden brown, and a toothpick inserted into the center comes clean.
Cool and Serve:
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.