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Blueberry Cornmeal Muffins

Blueberry Cornmeal Muffins

Blueberry cornmeal muffins with lemon make a delightful flavor combination.

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15 min
Prep Time
40 min
Total Time
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

 

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

How to make

  1. STEP 1

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

  2. 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.

  3. 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.

Read the Story Behind the Recipe

Nutrition (1 muffin)

170 Calories
5 Fat (g)
45 Cholesterol (mg)
240 Sodium (mg)
27 Carbohydrates (g)
1 Dietary Fiber
4 Protein (g)
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