Lemon Blueberry Corn Muffins Recipe

Introduction

These Lemon Blueberry Corn Muffins are a delightful blend of tangy citrus and sweet berries with a comforting cornbread texture. Perfect for breakfast or a light snack, they’re quick to prepare and bursting with fresh flavors.

Ingredients

• 8.5 ounces Corn Muffin Mix
• 3 tablespoons Granulated Sugar
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1 Egg
• 1/2 cup Buttermilk
• 1 Lemon
• 1 cup Fresh Blueberries

Instructions

1. Step 1: Preheat your oven to 400 degrees F (200 degrees C).
2. Step 2: Prepare a muffin tin by placing paper liners in 7 to 8 cups and lightly spraying each liner with vegetable spray.
3. Step 3: In a medium bowl, combine the corn muffin mix, granulated sugar, baking powder, baking soda, egg, and buttermilk. Stir gently until just combined.
4. Step 4: Zest the lemon and fold the zest into the batter evenly for a fresh citrus kick.
5. Step 5: Add the fresh blueberries and stir lightly to coat them without breaking them up.
6. Step 6: Spoon the batter into the prepared liners, filling each about three-quarters full.
7. Step 7: Bake for 18 to 20 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Tips & Variations

• For extra moisture, fold in a tablespoon of melted butter or olive oil to the batter before adding blueberries.
• Try substituting fresh blueberries with frozen ones; just add them directly without thawing.
• Add a sprinkle of coarse sugar on top of each muffin before baking for a crunchy, sweet crust.
• If you prefer a stronger lemon flavor, add a teaspoon of lemon juice along with the zest.

Storage

Store any leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for 4 to 5 days. To enjoy them warm, reheat in the microwave for about 15-20 seconds or briefly toast them. These muffins also freeze well; wrap tightly and store in the freezer for up to 3 months. Thaw at room temperature before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with a teaspoon of lemon juice or vinegar for buttermilk to maintain the muffin’s tenderness and slight tang.

How do I prevent blueberries from sinking to the bottom?

Coat the blueberries lightly with a small amount of flour before folding them into the batter; this helps suspend them evenly throughout the muffins.

Lemon Blueberry Corn Muffins Recipe

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★★★★★

4.8 from 142 reviews

• Author: Noah
• Total Time: 28-30 minutes
• Yield: 7–8 muffins 1x
• Diet: Vegetarian

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Description

Delightfully moist and tangy Lemon Blueberry Corn Muffins that combine the sweetness of fresh blueberries with the bright zest of lemon, baked to golden perfection. These muffins make a perfect breakfast treat or a sweet snack.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 8.5 ounces Corn Muffin Mix
• 3 tablespoons Granulated Sugar
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1 Egg
• 1/2 cup Buttermilk
• 1 Lemon (zested)
• 1 cup Fresh Blueberries

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Instructions

1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) to ensure it’s the perfect temperature for baking the muffins evenly.
2. Prepare Muffin Tin: Line 7-8 muffin cups with paper liners and lightly spray each liner with vegetable spray to prevent sticking and make removal easier.
3. Mix Dry and Wet Ingredients: In a medium bowl, combine the corn muffin mix, granulated sugar, baking powder, and baking soda. Add the egg and buttermilk, then stir gently until just combined to avoid overmixing, which can toughen the muffins.
4. Add Lemon Zest: Zest the lemon carefully, then fold the zest into the batter evenly. This adds a fresh citrus aroma and flavor throughout the muffins.
5. Incorporate Blueberries: Gently add the fresh blueberries and stir just enough to coat them with the batter, helping to distribute them without breaking the berries.
6. Fill Muffin Liners: Spoon the batter into the prepared liners, filling each about three-quarters full to allow room for rising.
7. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes until the muffins are golden brown and a toothpick inserted in the center comes out clean.
8. Serve: Allow the muffins to cool slightly in the pan before transferring to a wire rack. Serve warm or at room temperature.

Notes

• Do not overmix the batter; a few lumps are fine to keep muffins tender.
• Use fresh blueberries for best results; frozen blueberries may alter batter consistency.
• For extra zing, add a teaspoon of lemon juice to the batter along with the zest.
• Muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
• Reheat muffins briefly in a microwave or oven before serving for a freshly baked taste.

• Prep Time: 10 minutes
• Cook Time: 18-20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: Lemon Blueberry Corn Muffins, Corn Muffins, Blueberry Muffins, Lemon Zest, Breakfast Muffins, Easy Muffin Recipe