Blueberry Lemon Cornmeal Muffins: The Perfect Blend of Sweet and Tart
These blueberry lemon cornmeal muffins are perfect for breakfast, brunch, or a tasty snack. They are easy to make, bursting with flavor, and sure to be a hit with family and friends. Enjoy!
Servings 12
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.