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Moist Lemon Blueberry Cornmeal Muffins

lemon blueberry cornmeal muffins - featured image
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These muffins feature a bright lemon zest flavor with a moist crumb and a crisp sugar-topped finish. Perfect for breakfast or a snack, they combine the rustic texture of cornmeal with fresh blueberries.

Ingredients

Scale
  • 1 cup (160g) all-purpose flour
  • 1 cup (150g) fine yellow cornmeal
  • 3/4 cup (150g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes)
  • 2 large eggs, room temperature
  • 1/3 cup (80ml) vegetable oil or melted unsalted butter
  • Zest of 2 large lemons
  • 2 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 1 1/2 cups (225g) fresh or frozen blueberries
  • 2 tbsp granulated sugar (for topping)
  • Optional: a pinch of coarse sugar for extra crunch

Instructions

  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the buttermilk, eggs, oil, lemon zest, lemon juice, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; a few lumps are okay.
  5. Fold in the blueberries carefully to avoid breaking them. If using frozen blueberries, add them straight from the freezer.
  6. Spoon the batter evenly into the muffin cups, filling about 3/4 full.
  7. Sprinkle granulated sugar generously on top of each muffin.
  8. Bake for 20-25 minutes until golden brown with a crackly top and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let the muffins rest in the pan for 5 minutes, then transfer to a cooling rack to prevent sogginess and keep the crisp top intact.

Notes

Use fresh lemons for zesting to get the best flavor. Avoid overmixing the batter to keep muffins tender. If muffins brown too quickly, tent with foil after 15 minutes. Dust blueberries with flour if they tend to sink. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute buttermilk with almond or oat milk plus lemon juice and use coconut oil instead of butter or vegetable oil.

Nutrition

Keywords: lemon blueberry muffins, cornmeal muffins, moist muffins, crisp top muffins, easy breakfast muffins, homemade muffins

Find it online: https://freshforkful.com/moist-lemon-blueberry-cornmeal-muffins-recipe-easy-crisp-top-homemade/