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:
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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.
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Cream Butter and Sugar: In a large mixing bowl, cream together the butter, margarine, and sugar until light and fluffy.
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Incorporate Eggs: Add the eggs to the butter mixture one at a time, beating well after each addition.
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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.
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Prepare Dry Ingredients: In a separate bowl, combine the all-purpose flour, cornmeal, baking powder, baking soda, and salt.
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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.
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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.
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Incorporate Blueberries: Gently fold the flour-coated blueberries into the muffin batter until evenly distributed.
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Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each cup almost to the top.
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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.
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Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
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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!
