Blueberry Cornmeal Muffins Recipe
These Blueberry Cornmeal Muffins are so easy to make and taste like bakery fresh muffins. Use fresh or frozen blueberries, fresh lemon juice & zest, and a touch of cornmeal for texture and crunch.
Servings 6 Servings
Equipment
Ingredients
- 1 cup butter room temp
- ¾ cup granulated sugar
- 4 tbsp honey
- 2 large eggs
- 4 tbsp lemon juice about 1 lemon
- 2 tsp lemon zest
- 3 ½ cups all purpose flour
- ½ cup yellow cornmeal
- 4 tsp baking powder
- ½ tsp kosher salt
- ½ cup milk or buttermilk, plus more for brushing muffin tops
- 1 cup blueberries fresh or frozen
Instructions
- Heat oven to 375 F. Line a large muffin tin (6) with papers
- Place softened butter, sugar, and honey in a mixer bowl with paddle attachment, beat until fluffy.
- Add eggs and beat another minute. Add lemon juice and zest, beat until combined.
- In a medium bowl, whisk flour, cornmeal, baking powder, and salt to blend.
- Add to butter mixture and mix until combined. Slowly pour milk beating on low just until combined. The mixture will be thick
- Fold in blueberries with a wooden spoon. Divide in 6 prepared muffin tin. Brush tops with milk or water and sprinkle with sugar.
- Bake until centers are done, about 30 minutes (15 to 20 for regular muffins). Cool in pan 5 minutes.
Nutrition
Calories: 780kcal | Carbohydrates: 108g | Protein: 12g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 754mg | Potassium: 222mg | Fiber: 4g | Sugar: 41g | Vitamin A: 1083IU | Vitamin C: 7mg | Calcium: 216mg | Iron: 5mg
