Blueberry Lemon Corn Muffins Recipes

BLUEBERRY CORNBREAD MUFFINS

Steps:

• Preheat the oven to 350°F degrees. Line a muffin pan with paper liners (don't skip the liners or the blueberries will stick to the pan).
• Combine the milk and lemon juice. Let sit for 10 minutes.
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
• Place the blueberries in a small bowl and toss with 1 teaspoon of the flour mixture. Set aside.
• In a separate bowl, whisk together the eggs, milk/lemon mixture, vanilla and lemon zest. Add to the dry ingredients, along with the melted butter. Stir until just blended; and then stir in the blueberries. Do not overmix.
• Spoon the batter evenly into the prepared muffin pan, filling each cup very full. Bake for 28 to 30 minutes, or until the tops are set and golden around the edges. Cool the muffins for a few minutes in the pan, then serve warm with butter or transfer to a wire rack to cool completely.
• Notes:Be sure to zest the lemon before juicing it. Don't be tempted to increase the blueberries: one cup is just the right amount -- if you jam-pack the muffins with berries, they'll be too tart and wet.
• Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 - 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

BANANA-BLUEBERRY CORNMEAL MUFFINS

Steps:

• Preheat oven to 375 degrees. Line a standard (12-cup) muffin tin with paper liners; coat liners with cooking spray.
• Whisk together cornmeal, baking powder, baking soda, salt, and 1 cup flour. In a large bowl, stir together bananas, buttermilk, rice syrup or honey, lemon juice, egg, and vanilla. Fold cornmeal mixture into banana mixture just until combined. Toss blueberries with remaining 2 teaspoons flour, and gently fold into batter.
• Spoon batter into prepared tin, filling to the brims. Sprinkle each muffin with sugar. Bake until a toothpick inserted into center of 1 comes out clean, about 30 minutes. Let cool completely in pan on a wire rack. Muffins can be stored in an airtight container at room temperature up to 3 days.

BLUEBERRY CORNMEAL MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.
• Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.

BLUEBERRY AND LEMON MUFFINS

Steps:

• Begin by preheating the oven to 350 Fahrenheit / 180 Celsius.
• Place the sugar, butter or lemon zest in a mixer and beating until it is light and fluffy.
• Next, add in the eggs, milk, lemon juice and vanilla extract a little at a time, beating quickly as you add it.
• Now sieve the flour, baking powder,salt and nutmeg into the mixing bowl and fold it into the batter until all of the flour is incorporated.
• The last step is to stir in the blueberries and spoon batter evening into a muffin tray and place into the oven. They will take around 25 minutes to bake. When they are done, the muffins will be golden brown on top and if you slip a knife into one of the muffins, it will come out clean, with no batter on it.

BLUEBERRY CORN MUFFINS RECIPE - (4.6/5)

Steps:

• Rinse the blueberries; spread out in a single layer on several layers of paper towels to dry completely. Melt the butter in a small bowl in the microwave just until barely melted; set aside to cool. Preheat the oven to 400°F. Butter or spray a muffin pan with cooking spray. Measure a packed tablespoon of brown sugar out and add it to a measuring cup; spoon in enough granulated for the both to total 1/2 cup. Add it to a large mixing bowl. Add the flour, cornmeal, baking powder, and salt; whisk or sift the mixture together. Make a well in the center. Set aside. In another mixing bowl, whisk the egg slightly. Whisk in the vanilla, and milk/buttermilk. Pour the melted butter into the well of dry ingredients. Add the egg mixture and gently mix in just until combined. Fold in the blueberries. Fill muffin cups almost 3/4 full with batter. Bake for 15 to 17 minutes or until a toothpick in the center comes out clean. Cool in pan on a wire rack for 5 minutes. Using a dinner knife to loosen the edges, remove muffins to the wire rack to cool completely.

BLUEBERRY LEMON CORN MUFFINS

Steps:

• Preheat oven to 375°F. and line six 1/3-cup muffin cups with paper liners.
• Melt butter and cool. Into a large bowl sift together flour and baking powder and whisk in cornmeal, 1/2 cup sugar, lemon zest, and a generous pinch salt. In a bowl whisk together melted butter, milk, and yolks and add to flour mixture with half of blueberries, gently stirring until just combined.
• Divide batter evenly among cups (batter will fill cups) and press remaining blueberries into tops of muffins. Sprinkle tops of muffins evenly with remaining tablespoon sugar. Bake muffins in middle of oven about 15 minutes, or until tops are golden and a tester comes out clean. Remove muffins from cups and cool on a rack. Muffins keep in an airtight container at room temperature 2 days.

BLUEBERRY-CORN MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners.
• Whisk the flour, cornmeal, sugar, baking powder and salt together in a large bowl. Whisk the egg, yolk, buttermilk, butter and vanilla together in a medium bowl until smooth.
• Pour the buttermilk mixture into the flour mixture and stir just until the batter comes together but still has lumps. Stir in the berries. Divide the batter evenly among the prepared muffin cups and sprinkle the tops with sugar.
• Bake until golden and a toothpick inserted in the center comes out clean, about 20 minutes. Transfer the muffins to a wire rack to cool. Serve warm or at room temperature.

LEMON BLUEBERRY CORNBREAD MUFFINS

Steps:

• Preheat oven to 425º F. Spray muffins tins with non-stick cooking spray. Set aside.
• Pour milk into measuring cup. Add lemon juice to milk and allow to sit while preparing other ingredients.
• Pour buttermilk cornbread mix into medium bowl. Add sugar, blueberries, and lemon zest. Slowly pour milk mixture into bowl with dry cornbread mixture and stir slowly and gently until well combined.
• Fill muffin tins 3/4 full and bake for 15 minutes or until golden brown and cooked through.
• Allow to cool slightly before removing from muffin tin. Serve warm.

LEMON BASIL BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°F Use a little of the butter melted for the recipe to lightly brush the muffin tin. Set aside the remaining butter to cool.
• In a mixing bowl, combine the flour, cornmeal, baking powder, salt, sugars, and nutmeg and toss well. Rinse the blueberries, pick over them, and drain well. Put them in a small bowl and toss them with 1 tablespoon of the flour mixture to coat them.
• In a small bowl, lightly beat the eggs with a fork or a whisk, add the milk, and blend well. Stir in the melted butter and minced basil. Pour the liquid ingredients into the dry ingredients and stir to barely combine. Add the blueberries, folding them in gently, until they are just incorporated into the batter. Do not overmix.
• Spoon the batter evenly into the muffin tins filling them about two-thirds full. Place in the middle of a hot oven and bake for about 20 minutes, until just golden brown, or a tester comes out clean. Cool in the tin for 5 minutes or so, loosen with a metal spatula and cool on baking racks or eat them warm.

BLUEBERRY-CORN MUFFINS

Steps:

• Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
• Whisk together the flour, cornmeal, 5 tablespoons of the sugar, the baking powder, baking soda, and salt in a large bowl. Gently stir in the blueberries. Whisk together the buttermilk, oil, egg, and lemon zest in a small bowl. Add the buttermilk mixture to the flour mixture and stir just until the flour mixture is moistened.
• Fill the muffin cups evenly with the batter and sprinkle evenly with the remaining 1 tablespoon of sugar. Bake until the muffins spring back when lightly pressed, 15 - 20 minutes. Let cool in the pan on a rack 5 minutes. Remove the muffins from the pan and let cool on the rack about 15 minutes longer. Serve warm.
• Yields 1 muffin per serving.

BLUEBERRY LEMON CORNBREAD

Steps:

• Preheat the oven to 425ºF, placing a 10-inch cast iron skillet inside. (You want the skillet to be hot when the batter is added. Note that a 12-inch skillet will result in flat cornbread. No cast iron skillet? Try a 9-inch square metal baking pan.) In a medium-size bowl, stir together the cornmeal, flour, baking powder, salt and lemon zest. Set aside. In a separate large bowl, stir together the lemon juice and milk, and then whisk in the egg, honey and oil. Stir the dry ingredients into the wet ingredients, stirring just until the dry mixture is completely moistened. A few small lumps are okay. Carefully remove the hot skillet from the oven and add the 1 tablespoon of oil, using a brush to spread it all around and up the sides of the skillet. Pour the prepared batter into the hot skillet. Evenly sprinkle the blueberries over top (no need to thaw if frozen), and then push them lightly into the batter with your finger or the tip of a knife. Carefully return the skillet to the hot oven and bake for 15 minutes, give or take a few minutes depending on oven, or until the top and sides are lightly golden brown and the center is just cooked through. (The cornbread cooks faster than expected thanks to the piping hot skillet.) Cool slightly, and then slice and serve.