Blueberry cornmeal muffins with lemon make a delightful flavor combination.
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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
*Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup. Let stand 5 minutes.
Heat oven to 400°F. Line 12-cup muffin pan with paper baking cups or grease bottoms of cups. Set aside.
Combine buttermilk, 1/2 cup sugar, 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.
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.
Explore reviews fromour online community
Delicious! They make a yummy ready-to go breakfast. I just wish they didn't disappear so fast!
Delicious! Love this muffin recipe. I actually made this recipe with mixed berries and another time with raspberries also besides blueberries. They turned out delicious and were gone in minutes! The adults and kids (under 10) both loved them and came back for more!
These sweet summer treats made with blueberries are perfect for entertaining, potlucks or weekend breakfasts.