Blueberry Lemon Corn Muffins Recipe

Name: Blueberry Lemon Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup unsalted butter; ¾ cup all-purpose flour; 1 ½ teaspoons baking powder; ½ cup yellow cornmeal; ½ cup sugar, plus; 1 tablespoon sugar; 1 tablespoon freshly grated lemon zest; ½ cup whole milk; 2 large egg yolks; ½ cup blueberries

Servings: persons

¼ cup unsalted butter
¾ cup all-purpose flour
1 ½ teaspoons baking powder
½ cup yellow cornmeal
½ cup sugar, plus
1 tablespoon sugar
1 tablespoon freshly grated lemon zest
½ cup whole milk
2 large egg yolks
½ cup blueberries

1
Preheat oven to 375F and line six 1/3-cup muffin cups with paper liners.
2
Melt butter and cool.
3
Into a large bowl sift together flour and baking powder and whisk in cornmeal, 1/2 cup sugar, lemon zest, and a generous pinch salt.
4
In a bowl whisk together melted butter, milk, and yolks and add to flour mixture with half of blueberries, gently stirring until just combined.
5
Divide batter evenly among cups (batter will fill cups) and press remaining blueberries into tops of muffins.
6
Sprinkle tops of muffins evenly with remaining tablespoon sugar.
7
Bake muffins in middle of oven about 15 minutes, or until tops are golden and a tester comes out clean.
8
Remove muffins from cups and cool on a rack.
9
Muffins keep in an airtight container at room temperature 2 days.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¼ cup unsalted butter, ¾ cup all-purpose flour, 1 ½ teaspoons baking powder, ½ cup yellow cornmeal, and more.

Yes, Blueberry Lemon Corn 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.

Blueberry Lemon Corn Muffins

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