Lemon Burst Blueberry Cornmeal Muffins

Lemon Blueberry Muffins Recipe

🕒 Cook Time: 25 minutes
🕒 Prep Time: 10 minutes
🕒 Total Time: 35 minutes
🥖 Recipe Category: Quick Breads
🔍 Keywords: Breads, Breakfast, Berries, Fruit, < 60 Mins

Description:

These Lemon Blueberry Muffins are a delightful twist on traditional blueberry muffins, boasting a unique flavor and texture thanks to the addition of cornmeal. Bursting with the tangy zest of lemon and the sweet juiciness of blueberries, these muffins are sure to become a breakfast favorite!

Nutritional Information (Per Serving):

• Calories: 199.7
• Fat Content: 9.1g
• Saturated Fat Content: 5.4g
• Cholesterol Content: 57mg
• Sodium Content: 252.1mg
• Carbohydrate Content: 27g
• Fiber Content: 0.9g
• Sugar Content: 13.9g
• Protein Content: 3.1g

Ingredients:

• 1/2 cup butter
• 3/4 cup margarine
• 2 cups sugar
• 1/2 cup eggs (approximately 4 large eggs)
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 tbsp fresh lemon rind, grated
• 1 1/4 cups all-purpose flour
• 1/4 cup cornmeal
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup milk
• 1 cup fresh blueberries

Instructions:

1. Prepare Ingredients: Start by gathering all your ingredients and preheating your oven to 350°F (175°C). Line a muffin pan with paper liners or grease with butter to prevent sticking.

2. Cream Butter and Sugar: In a large mixing bowl, cream together the butter, margarine, and sugar until light and fluffy.

3. Incorporate Eggs: Add the eggs to the butter mixture one at a time, beating well after each addition.

4. Add Flavorings: Stir in the vanilla extract, lemon juice, and grated lemon rind. Don’t worry if the mixture appears slightly curdled; this is normal.

5. Prepare Dry Ingredients: In a separate bowl, combine the all-purpose flour, cornmeal, baking powder, baking soda, and salt.

6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.

7. Coat Blueberries: Toss the fresh blueberries with the reserved 2 tablespoons of flour. This helps prevent the blueberries from sinking to the bottom of the muffins during baking.

8. Incorporate Blueberries: Gently fold the flour-coated blueberries into the muffin batter until evenly distributed.

9. Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each cup almost to the top.

10. Bake: Place the muffin pan in the preheated oven and bake for 25-30 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

11. Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

12. Serve: Enjoy these Lemon Blueberry Muffins warm or at room temperature, with a pat of butter or a drizzle of honey if desired.

These Lemon Blueberry Muffins are perfect for breakfast, brunch, or as a sweet treat any time of day. The combination of zesty lemon and plump blueberries makes them irresistibly delicious, while the addition of cornmeal adds a delightful texture. Whip up a batch today and watch them disappear in no time!