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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) to ensure it’s the perfect temperature for baking the muffins evenly.
- 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.
- 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.
- 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.
- 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.
- Fill Muffin Liners: Spoon the batter into the prepared liners, filling each about three-quarters full to allow room for rising.
- 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.
- 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
