Blueberry Lemon Muffins

22 Jun

This recipe is a nice twist on your standard blueberry muffin – the lemon gives it a brighter flavor and the addition of cornmeal adds a different (but nice) texture. Using your own hand picked blueberries makes it a little more special too! 🙂

Blueberry Lemon Muffins

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup blueberries
1 cup milk
3 Tbsp butter, melted
1 large egg, lightly beaten
Juice and zest of 1 medium lemon
Cooking spray
1 Tbsp sugar

Preheat the oven to 400 degrees F. Combine the first 6 ingredients in a mixing bowl. Add the blueberries and lightly stir to incorporate. Combine the milk, butter, lemon juice and zest, and egg in a bowl. Lightly whisk together. Add this mixture to the flour mixture and stir together until just moist. (try not to over mix!)

Coat a 12 cup muffin tin with cooking spray, or line with paper liners. Spoon the batter into the muffin tin and sprinkle the tops of each with a pinch of sugar. Bake the muffins for 20 minutes, or until a toothpick inserted in the middle comes out clean. Remove the muffins from the tin immediately and cool on a wire rack. Serve while warm (ideally) and enjoy!

Source: Slightly adapted from


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