Blueberry Cornmeal Muffins

Name: Blueberry Cornmeal Muffins
Prep time: 15 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 1 cup buttermilk *; 1/2 cup sugar; 1/4 cup Land O Lakes® Butter melted; 2 large Land O Lakes® Eggs; 1 1/4 cups all-purpose flour; 3/4 cup yellow cornmeal; 1 tablespoon freshly grated lemon zest; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup fresh or frozen blueberries, thawed, well-drained; Sugar

Blueberry cornmeal muffins with lemon make a delightful flavor combination.

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15 min

Prep Time

40 min

Total Time

muffins

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Ingredients

1 cup buttermilk

¹/₂ cup sugar

¹/₄ cup Land O Lakes® Butter, melted

2 large Land O Lakes® Eggs

1 ¹/₄ cups all-purpose flour

³/₄ cup yellow cornmeal

1 tablespoon freshly grated lemon zest

2 teaspoons baking powder

¹/₂ teaspoon baking soda

¹/₄ teaspoon salt

1 cup fresh or frozen blueberries, thawed, well-drained

Sugar

*Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup. Let stand 5 minutes.

How to make

STEP 1

Heat oven to 400°F. Line 12-cup muffin pan with paper baking cups or grease bottoms of cups. Set aside.
STEP 2

Combine buttermilk, 1/2 cup sugar, melted butter and eggs in bowl; beat at medium speed until well blended. Stir in all remaining ingredients except blueberries and additional sugar until flour is just moistened. Gently stir in blueberries.
STEP 3

Spoon batter evenly into prepared muffin cups. (Muffin cups will be full.) Sprinkle with sugar. Bake 18-22 minutes or until golden brown. Cool in pan 5 minutes; remove from pan. Serve warm.