Fresh Blueberry and Lemon Muffins Recipe

Name: Fresh Blueberry and Lemon Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup fresh blueberries; ⅓ cup yellow cornmeal; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ⅔ cup granulated sugar; ⅓ cup butter, softened; 1 egg; 1 tablespoon lemon zest; 1 tablespoon fresh lemon juice; 1 teaspoon vanilla; 1 cup milk

Servings: persons

1 ½ cups all-purpose flour
1 cup fresh blueberries
⅓ cup yellow cornmeal
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
⅔ cup granulated sugar
⅓ cup butter, softened
1 egg
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon vanilla
1 cup milk

1
Preheat oven to 350F Line a 12-cup nonstick muffin pan with paper liners.
2
In a small bowl, toss 2 tablespoons of the flour with blueberries, set aside.
3
In a medium bowl, whisk together the remaining flour, cornmeal, baking powder, baking soda, and salt.
4
In a large bowl, using an electric mixer, beat sugar and butter, until light and fluffy; beat in egg until blended.
5
Beat in lemon zest, lemon juice and vanilla (do not worry if mixture looks curdled).
6
Using wooden spoon, stir dry ingredients into butter mixture alternately with milk, making 3 additions of dry and 2 of milk.
7
Gently stir in blueberry mixture.
8
Spoon into prepared muffin pan.
9
Bake for 25-30 minutes or until just turning golden and a tester inserted in the center comes out clean.
10
Let cool in pan for 5 minutes.
11
Transfer to rack to cool completely.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 ½ cups all-purpose flour, 1 cup fresh blueberries, ⅓ cup yellow cornmeal, 1 teaspoon baking powder, and more.

Yes, Fresh Blueberry and Lemon 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.

That's it — enjoy your meal!

Fresh Blueberry and Lemon Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions