Lemon Blueberry Corn Muffins Recipe

Introduction

These Lemon Blueberry Corn Muffins bring a delightful blend of citrus brightness and succulent berries to a classic corn muffin base. Perfect for breakfast or a snack, they’re quick to make and bursting with fresh flavor.

Ingredients

• 8.5 ounces Corn Muffin Mix
• 3 tablespoons Granulated Sugar
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1 Egg
• 1/2 cup Buttermilk
• 1 Lemon
• 1 cup Fresh Blueberries

Instructions

1. Step 1: Preheat your oven to 400 degrees F (200 degrees C).
2. Step 2: Prepare a muffin tin by placing paper liners in 7 to 8 cups and spraying the liners lightly with vegetable spray.
3. Step 3: In a medium bowl, combine the corn muffin mix, granulated sugar, baking powder, baking soda, egg, and buttermilk. Stir gently until just combined; avoid overmixing.
4. Step 4: Zest the lemon and fold the zest into the batter to evenly distribute the citrus flavor.
5. Step 5: Add the fresh blueberries and carefully stir to coat them in the batter without crushing.
6. Step 6: Spoon the batter into the prepared muffin liners, filling each about three-quarters full.
7. Step 7: Bake for 18 to 20 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Tips & Variations

• For extra moisture, add a tablespoon of melted butter to the batter before mixing.
• Try substituting fresh blueberries with frozen ones, just add them frozen directly to prevent the batter from turning purple.
• Add a tablespoon of lemon juice along with the zest for a more pronounced lemon flavor.
• Top muffins with a sprinkle of coarse sugar before baking for a crunchy topping.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. To reheat, warm in the microwave for 15-20 seconds or bake briefly at 350 degrees F until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can use regular milk, but add a teaspoon of lemon juice or vinegar to mimic the acidity of buttermilk which helps with the texture and rise of the muffins.

Can I make these muffins vegan?

To make vegan muffins, use a plant-based milk and a flax or chia egg substitute. Keep in mind the texture and rise may vary slightly.

Lemon Blueberry Corn Muffins Recipe

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★★★★★

4.9 from 95 reviews

• Author: Ben
• Total Time: 28-30 minutes
• Yield: 7–8 muffins 1x
• Diet: Vegetarian

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Description

These Lemon Blueberry Corn Muffins are a delightful combination of tangy lemon zest and sweet fresh blueberries folded into a moist corn muffin base. Perfect for breakfast or a snack, these muffins bake to a golden brown with a tender crumb and a burst of fruity flavor in each bite.

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Ingredients

Scale 1x2x3x

Muffin Base

• 8.5 ounces Corn Muffin Mix
• 3 tablespoons Granulated Sugar
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1 Egg
• 1/2 cup Buttermilk

Flavorings

• 1 Lemon (zested)
• 1 cup Fresh Blueberries
• Vegetable cooking spray (for greasing muffin liners)

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Instructions

1. Preheat Oven: Preheat your oven to 400 degrees F (200 degrees C) to ensure it reaches the perfect temperature for baking the muffins evenly and achieving a golden crust.
2. Prepare Muffin Tin: Line 7-8 muffin cups with paper liners and lightly spray each liner with vegetable cooking spray to prevent sticking and help muffins release easily after baking.
3. Mix Dry and Wet Ingredients: In a medium-sized bowl, combine the corn muffin mix, granulated sugar, baking powder, and baking soda. Then add the egg and buttermilk, stirring gently until just combined to avoid overmixing which can make the muffins tough.
4. Add Lemon Zest: Zest the lemon carefully, avoiding the white pith, and fold the zest into the batter so the muffins have a vibrant citrus aroma and taste.
5. Incorporate Blueberries: Gently stir in the fresh blueberries to coat them with the batter, ensuring the berries are distributed evenly without bursting.
6. Fill Muffin Cups: Spoon the batter into the prepared muffin liners, filling each about 3/4 full to allow room for rising without overflow.
7. Bake Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve: Remove muffins from the oven, allow them to cool slightly before serving warm to enjoy the fresh lemon and blueberry flavors at their best.

Notes

• Use fresh blueberries for the best flavor and texture; frozen blueberries can be used but may alter batter consistency slightly.
• Do not overmix the batter to keep muffins light and fluffy.
• Make sure to zest only the outer yellow layer of the lemon and avoid the bitter white pith.
• If buttermilk is unavailable, use regular milk with a teaspoon of vinegar or lemon juice as a substitute.
• Store leftover muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.

• Prep Time: 10 minutes
• Cook Time: 18-20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: lemon blueberry corn muffins, corn muffins, lemon zest muffins, blueberry muffins, breakfast muffins, quick muffins