Blueberry-Lemon Corn Muffins

Blueberry-Lemon Corn Muffins

Prep Time


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Blueberry-Lemon Corn Muffins

Recipe for blueberry-lemon corn muffins.

Recipe courtesy of Florida Department of Agriculture


  • 6 paper muffin cup liners
  • 1/2 stick (1/4 cup) unsalted butter
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup yellow cornmeal
  • 1/2 cup plus 1 tablespoon sugar
  • 1 tablespoon freshly grated lemon zest
  • 1/2 cup whole milk
  • 2 large egg yolks
  • 1/2 cup blueberries


  • 1 Preheat oven to 375°F.
  • 2 Line six 1/3-cup muffin cups with paper liners. Melt butter and cool.
  • 3 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.
  • 4 In a bowl whisk together melted butter, milk, and yolks and add to flour mixture with half of blueberries, gently stirring until just combined.
  • 5 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.
  • 6 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.


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