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Lemon Blueberry Corn Muffins Recipe

★★★★★

4.5 from 94 reviews
  • Author: Hailey
  • Total Time: 28-30 minutes
  • Yield: 7-8 muffins 1x

Description

These Lemon Blueberry Corn Muffins are a delightful blend of sweet and tangy flavors wrapped in a moist, tender corn muffin. Perfect for breakfast or a snack, they combine the bright zestiness of fresh lemon with juicy blueberries, baked to golden perfection using a convenient corn muffin mix.

Ingredients

Scale

Dry Ingredients

  • 8.5 ounce Corn Muffin Mix
  • 3 tablespoon Granulated Sugar
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda

Wet Ingredients

  • 1 Egg
  • 1/2 cup Buttermilk
  • 1 Lemon (zested)
  • 1 cup Fresh Blueberries

Other

  • Vegetable spray (for muffin liners)
  • Paper muffin liners (7-8 count)

Instructions

  1. Preheat Oven: Set your oven to 400 degrees Fahrenheit (200 degrees Celsius) to ensure it reaches the right temperature by the time the batter is ready.
  2. Prepare Muffin Tin: Line about 7 to 8 muffin cups with paper liners and spray each liner lightly with vegetable spray to prevent sticking.
  3. Combine Dry Ingredients: In a medium mixing bowl, mix together the 8.5 ounce corn muffin mix, 3 tablespoons of granulated sugar, 1/4 teaspoon baking soda, and 1/2 teaspoon baking powder until well blended.
  4. Add Wet Ingredients: Crack in one egg and pour in 1/2 cup of buttermilk to the dry ingredients, stirring gently until the mixture is just combined. Avoid overmixing to keep the muffins light and fluffy.
  5. Add Lemon Zest: Zest the lemon carefully and fold the zest into the batter, ensuring the citrus flavor is evenly distributed throughout.
  6. Incorporate Blueberries: Gently fold in 1 cup of fresh blueberries, stirring just enough to coat them in the batter without breaking them up.
  7. Fill Muffin Liners: Spoon the batter into each prepared muffin liner, filling them about three-quarters full for optimal rising.
  8. Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
  9. Serve: Allow muffins to cool slightly in the tin before serving warm or at room temperature for best flavor.

Notes

  • Use fresh blueberries for the best taste and texture; frozen blueberries can be used but may affect the batter consistency.
  • Do not overmix the batter to keep the muffins tender and prevent toughness.
  • For extra lemon flavor, add a drizzle of lemon glaze on top after baking, made with powdered sugar and lemon juice.
  • Ensure all ingredients are at room temperature to help the batter mix better.
  • If you prefer a dairy-free version, substitute buttermilk with a mix of almond milk and a teaspoon of lemon juice.
  • Prep Time: 10 minutes
  • Cook Time: 18-20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Keywords: Lemon blueberry muffins, corn muffins, breakfast muffins, fruity muffins, easy muffin recipe, baking, quick muffins

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Find it online: https://letscookitnow.com/lemon-blueberry-corn-muffins-recipe/