How To Make Blueberry Cornbread Muffins
The savory cornmeal is the perfect base for the ripe blueberries in these cornbread muffins. The juices of the blueberries also keep the muffins moist.
Serves:
Ingredients
- ¾cupmilk
- 1tbsplemon juice
- 1½cupsall purpose flour,spooned into measuring cup and leveled off
- ½cupyellow cornmeal
- ¾cupsugar
- 2tspbaking powder
- 1tspsalt
- 1cupblueberries,see note
- 2largeeggs
- 1½tspvanilla extract
- 1½tsplemon zest
- 1stickunsalted butter,melted
Instructions
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Preheat the oven to 350 degrees F. Line a muffin pan with paper liners (don’t skip the liners or the blueberries will stick to the pan).
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Combine the milk and lemon juice. Let sit for 10 minutes.
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In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
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Place the blueberries in a small bowl and toss with 1 teaspoon of the flour mixture. Set aside.
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In a separate bowl, whisk together the eggs, milk/lemon mixture, vanilla and lemon zest. Add to the dry ingredients, along with the melted butter. Stir until just blended; and then stir in the blueberries. Do not overmix.
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Spoon the batter evenly into the prepared muffin pan, filling each cup very full. Bake for 28 to 30 minutes, or until the tops are set and golden around the edges.
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Cool the muffins for a few minutes in the pan, then serve warm with butter or transfer to a wire rack to cool completely.
Nutrition
- Calories: 227.52kcal
- Fat: 9.24g
- Saturated Fat: 5.42g
- Trans Fat: 0.31g
- Monounsaturated Fat: 2.45g
- Polyunsaturated Fat: 0.61g
- Carbohydrates: 32.58g
- Fiber: 1.00g
- Sugar: 14.77g
- Protein: 3.79g
- Cholesterol: 52.77mg
- Sodium: 192.58mg
- Calcium: 84.56mg
- Potassium: 72.19mg
- Iron: 1.29mg
- Vitamin A: 85.86µg
- Vitamin C: 2.01mg
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