Blueberry Cornbread Muffins – a delicious recipe with unsalted butter, nectar, lemon zest, freshly squeezed lemon juice, eggs, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["1. Preheat oven to 325 degrees. Line muffin tins with paper liners or spray an 8-by-8- inch glass baking dish with nonstick spray.", "", "2. Beat butter. Add agave as mixer is running. Add zest and juice. Add eggs one at a time. Mixture will appear ""broken"" but it is OK.", "", "3. In separate bowl, combine flour, cornmeal, baking powder and salt; stir to mix. Reduce the mixer speed and add the dry alternately with the yogurt, mix only as long as necessary to combine ingredients. Fold in blueberries. Scoop batter into muffin cups with an ice cream scooper or pour into the 8"" pan. Bake muffins about 30 minutes until firm to the touch or pour into pan and bake for about 45 minutes until firm."]
450
kcal
Calories
24
g
Fat
45
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 6 tablespoons unsalted butter, room temperature, 3/4 cup agave nectar, 2 teaspoon minced lemon zest, 1 tablespoon freshly squeezed lemon juice, and more.
Yes, Blueberry Cornbread Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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