Blueberry Lemon Corn Muffins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLUEBERRY LEMON CORN MUFFINS



Blueberry Lemon Corn Muffins image

This recipe can be prepared in 45 minutes or less.

Categories     Bread     Citrus     Fruit     Breakfast     Brunch     Bake     Quick & Easy     Blueberry     Lemon     Cornmeal     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 10

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

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-LEMON MUFFINS



Blueberry-Lemon Muffins image

Provided by Food Network Kitchen

Time 40m

Yield 12 muffins

Number Of Ingredients 11

2 1/2 cups unbleached all-purpose flour
3/4 cup sugar (white or light brown) plus more for sprinkling on top of the muffins
1 tablespoon baking powder
1/8 teaspoon fine salt
Freshly grated nutmeg
1/2 cup (1 stick) unsalted butter
1 cup whole milk
2 large eggs, at room temperature
1 tablespoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
1 1/2 cups fresh blueberries, rinsed and dried

Steps:

  • Preheat the oven to 425 degrees F. Line a 12-muffin tin with cupcake liners and set aside.
  • Whisk the flour, sugar, baking powder, salt, and nutmeg together in a medium bowl; set aside.
  • Put the butter in a microwaveable-safe dish or measuring cup. Cover with plastic wrap and microwave until melted, about 30 seconds. (Alternatively melt the butter in a saucepan.) Whisk the milk, eggs, lemon zest, and vanilla with the butter.
  • Make a small well in the center of the dry ingredients. Pour wet ingredients into the well, then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will be dense. Gently stir in the blueberries. Divide the batter evenly into the muffin tin and sprinkle the tops generously with sugar.
  • Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.

BLUEBERRY-CORN MUFFINS



Blueberry-Corn Muffins image

Blueberry muffins meet cornbread and live happily ever after.

Provided by Food Network Kitchen

Time 1h30m

Yield 12

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
1/2 cup sugar, plus extra for sprinkling
1 tablespoon baking powder
1/2 teaspoon fine salt
1 large egg
1 large egg yolk
1 1/4 cups buttermilk
1 stick (8 tablespoons) unsalted butter, melted
1 teaspoon pure vanilla extract
3/4 cup blueberries

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 BASIL BLUEBERRY MUFFINS



Lemon Basil Blueberry Muffins image

From The Herb Society of America: This is a wonderfully delicious and fragrant muffin; it is sweet like cake. The addition of blue corn is fun and tasty - gives a bit of added texture and the corn is sweet. If you aren't familiar with blue cornmeal, try it and you will find its earthy taste is good in cornbread, muffins, and blue corn pancakes. You can use yellow or white cornmeal if you don't have the blue. Use a combination of lemon and cinnamon basil for the fragrance and flavor; the citrus and the spice go well with the blueberries. However, if you don't have both basils, either one can be used on its own and still make a tasty muffin.

Provided by Ariella

Categories     Quick Breads

Time 45m

Yield 12 Muffins

Number Of Ingredients 12

1/2 cup unsalted butter, melted
1 2/3 cups unbleached flour
1/3 cup blue cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1/8 teaspoon freshly ground nutmeg
1 generous cup blueberries
1 cup milk
2 extra large eggs
1/4 cup minced basil leaves (lemon and or or cinnamon)

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.

WORLD'S BEST LEMON BLUEBERRY MUFFINS



World's Best Lemon Blueberry Muffins image

If you're looking for a lemon blueberry muffin recipe that is moist and not overly sweet, this is the one for you. I swear by this recipe!

Provided by SonicBoom

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 55m

Yield 16

Number Of Ingredients 11

3 ¼ cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ⅓ cups white sugar
1 ¼ cups milk
1 cup sour cream
½ cup melted butter
2 large eggs
1 tablespoon lemon zest
1 ½ cups frozen blueberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
  • Sift flour, baking powder, baking soda, and salt together in a bowl.
  • Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
  • Fill muffin cups 3/4 full of batter.
  • Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.

Nutrition Facts : Calories 265.2 calories, Carbohydrate 39.7 g, Cholesterol 46.4 mg, Fat 10.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 6 g, Sodium 339 mg, Sugar 18.9 g

BLUEBERRY CORNMEAL MUFFINS



Blueberry Cornmeal Muffins image

Blueberry muffins with the hearty flavor of cornmeal. Moist, rich, and heavenly! I'm happy to share my recipe with you. Fresh or frozen berries can be used, and if you like lots of berries, you can add as much as 1 cup additional berries to this recipe.

Provided by Shelley Albeluhn

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 9

1 ¼ cups all-purpose flour
½ cup cornmeal
½ cup brown sugar
½ teaspoon salt
1 tablespoon baking powder
1 cup milk
½ cup butter, melted
1 egg, beaten
1 cup frozen blueberries

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.

Nutrition Facts : Calories 179.7 calories, Carbohydrate 22.6 g, Cholesterol 37.5 mg, Fat 8.9 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 253.3 mg, Sugar 8 g

GLAZED LEMON BLUEBERRY MUFFINS



Glazed Lemon Blueberry Muffins image

Bursting with berries and drizzled with a light lemony glaze, these muffins are moist, tender and truly something special. This is one recipe you simply must try for family and friends. -Kathy Harding, Richmond, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 11 muffins.

Number Of Ingredients 15

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1/2 cup 2% milk
2 tablespoons lemon juice
2 teaspoons grated lemon zest
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
2 cups fresh or frozen blueberries
GLAZE:
1-1/2 cups confectioners' sugar
2 tablespoons lemon juice
1 teaspoon butter, melted
1/4 teaspoon vanilla extract

Steps:

  • Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in milk, lemon juice and zest. Combine flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries., Fill paper-lined regular-size muffin cups three-fourths full. Bake 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, combine confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Nutrition Facts : Calories 327 calories, Fat 10g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 166mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.

BLUEBERRY CORN MUFFINS



Blueberry Corn Muffins image

Delicious corn muffins when blueberries are in season (or use frozen when out of season for a taste of summer). Recipe source: Bon Appetit (March 1984)

Provided by ellie_

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 9

1 cup flour
3/4 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups blueberries
1 egg
1/2 cup buttermilk
1/2 cup butter or 1/2 cup margarine, melted

Steps:

  • Preheat oven to 425-degrees F.
  • Grease 12 muffin tins or use paper liners.
  • Mix first 5 ingredients (flour- salt) in a large bowl.
  • Stir in blueberries In a small bowl beat egg, buttermilk and butter together with a fork.
  • Add egg/milk/butter mixture to flour mixture and stir with a wooden spoon until moistened.
  • Spoon into prepared muffin tins, filling 2/3 full.
  • Bake for 20-30 minutes or until golden.

Nutrition Facts : Calories 170.4, Fat 8.6, SaturatedFat 5.1, Cholesterol 38.4, Sodium 231.5, Carbohydrate 21.3, Fiber 1.3, Sugar 6.6, Protein 2.8

More about "blueberry lemon corn muffins recipes"

JIFFY LEMON BLUEBERRY CORN MUFFINS - GARLIC & ZEST
jiffy-lemon-blueberry-corn-muffins-garlic-zest image
2017-07-05 Prepare muffin tin. Put paper liners in about 7-8 muffin tins and spray each liner with vegetable spray. In a medium bowl combine muffin mix, …
From garlicandzest.com
4.9/5 (16)
Total Time 25 mins
Category Breakfast
Calories 180 per serving
  • Prepare muffin tin. Put paper liners in about 7-8 muffin tins and spray each liner with vegetable spray.
  • In a medium bowl combine muffin mix, sugar, baking soda, baking powder, egg and buttermilk. Stir until just combined.
  • Add lemon zest and mix again so that zest is distributed throughout batter. Add blueberries and stir to coat.


BLUEBERRY-LEMON CORN MUFFINS - FOOD CHANNEL
blueberry-lemon-corn-muffins-food-channel image
2016-02-20 Preparation. 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 …
From foodchannel.com
Cuisine American
Estimated Reading Time 50 secs


LEMON BLUEBERRY CORN MUFFINS RECIPE | SIDECHEF
2019-12-24 Step 3. In a medium bowl, combine Jiffy Corn Muffin Mix (1 1/2 cups) , Granulated Sugar (3 Tbsp) , Baking Soda (1/4 tsp) , Baking Powder (1/2 tsp) , Egg (1) , and Buttermilk …
From sidechef.com
5/5 (1)
Total Time 25 mins
Cuisine American
Calories 22 per serving
  • Prepare muffin tin. Put paper liners in about 7-8 muffin tins and spray each liner with vegetable spray.
  • In a medium bowl, combine Jiffy Corn Muffin Mix (8.5 ounce), Granulated Sugar (3 tablespoon), Baking Soda (1/4 teaspoon), Baking Powder (1/2 teaspoon), Egg (1), and Buttermilk (1/2 cup). Stir until just combined.
  • Zest the Lemon (1) and add lemon zest into the batter. Mix again so that zest is distributed throughout batter.


HEARTY LEMON BLUEBERRY CORN MUFFINS - JAMIE GELLER
2019-05-09 Spray a 12-cup muffin tin with nonstick cooking spray. Mix flours, corn meal, baking powder, baking soda and salt in a mixing bowl. Mix in the blueberries until coated with flour. Set aside. In a separate bowl, use a spatula to beat the egg, sugar, lemon zest, lemon juice, and buttermilk together until smooth. Stir in the melted butter.
From jamiegeller.com
Servings 12
Total Time 30 mins
Category Breakfast, Breads, Desserts, Muffins


BLUEBERRY CORN MUFFINS - WHISK IT REAL GUD
2020-06-01 Mix well until smooth. Fold in the cold blueberries. Spoon the muffin batter into the jumbo muffin liners. Bake for 7 minute then reduce the oven to 400 and bake for 15-20 minutes or until a toothpick inserted into the center of a muffin …
From whiskitrealgud.com


LEMON BLUEBERRY MUFFINS - THE BEST LEMON BLUEBERRY MUFFINS RECIPE
2021-11-24 Instructions. Preheat oven to 400º F. In a large bowl whisk flour, sugar, baking powder and salt, Use a measuring cup that holds at least 1 cup and add vegetable oil, egg and then fill the cup to the 1-cup line with milk (about ⅓ to a ½ cup of milk). Add vanilla and lemon zest and whisk until combined.
From eatingonadime.com


LEMON BLUEBERRY MUFFINS RECIPE - BLESS THIS MESS
2019-06-27 Instructions. Adjust the oven rack to the middle, and heat the oven to 375 degrees F. Grease a 12-cup muffin tin. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together. In a small bowl (or a 2-cup glass measuring cup), whisk the yogurt, eggs, lemon juice, and lemon zest together until smooth.
From blessthismessplease.com


LEMON BLUEBERRY CORN MUFFINS - ALL INFORMATION ABOUT HEALTHY …
Prepare muffin tin. Put paper liners in about 7-8 muffin tins and spray each liner with vegetable spray. Step 3. In a medium bowl, combine Jiffy Corn Muffin Mix (1 1/2 cups) , Granulated Sugar (3 Tbsp) , Baking Soda (1/4 tsp) , Baking Powder (1/2 tsp) , Egg (1) , and Buttermilk (1/2 cup) . Stir until just combined.
From therecipes.info


HOW TO MAKE LEMON-BLUEBERRY CORN MUFFINS - HEALTHY RECIPE
2018-04-18 How to Make It. Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners or spray each muffin cup with canola oil. In a large bowl, sift the flour, then add the cornmeal, sugar, baking powder, xanthan gum, and salt.
From healthbenefitstimes.com


BLUEBERRY LEMON CORN MUFFINS - SOUTHAMPTON OLIVE OIL
Preheat oven to 375°F. and line nine 1/3-cup muffin cups with paper liners. (or use a silicone muffin tray). (or use a silicone muffin tray). In a large bowl sift together flour and baking powder and whisk in cornmeal, 1/3 cup sugar, lemon zest, and a pinch of salt.
From southamptonoliveoil.com


LEMON BLUEBERRY CORN MUFFINS - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Lemon Blueberry Corn Muffins are provided here for you to discover and enjoy. Healthy Menu. Healthy Cooking Workshops Healthy Cooking Lessons Heart Healthy Cooking Classes ...
From recipeshappy.com


LEMON BLUEBERRY CORN MUFFINS RECIPE (DAIRY-FREE)
2017-03-19 Instructions. Preheat your oven to 375°F and line six muffin cups with liners. Sift the flour and baking powder into a large bowl. Whisk in the cornmeal, ½ cup of the sugar, lemon zest, and salt. In a separate bowl, whisk together the coconut …
From godairyfree.org


FRESH BLUEBERRY LEMON MUFFINS | CANADIAN GOODNESS
Preheat oven to 350°F (180°C). Line a 12-cup nonstick muffin pan with paper liners. In a small bowl, toss 2 tbsp (30 mL) of the flour with blueberries; set aside. In a medium bowl, whisk together remaining flour, cornmeal, baking powder, baking soda and salt.
From dairyfarmersofcanada.ca


BLUEBERRY-LEMON CORN MUFFINS - WISH FARMS
Preheat oven to 375 degrees 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 ...
From wishfarms.com


BLUEBERRY LEMON CORNBREAD MUFFINS | ZATARAIN'S - MCCORMICK
1 egg. 1 tablespoon grated lemon peel. INSTRUCTIONS. 1 Preheat oven to 375°F with rack in middle position. Lightly grease 11 muffin cups or line with paper baking cups. Set aside. 2 Stir all ingredients in large bowl just until moistened. Spoon batter into prepared muffin cups, filling each cup 2/3 full. 3 Bake 17 minutes or until toothpick ...
From mccormick.com


BLUEBERRY CORNBREAD MUFFINS - ONCE UPON A CHEF
Whisk until well combined. To keep the berries from sinking to the bottom of the muffins, toss them with 1 teaspoon of the flour mixture. Set aside. In another bowl, whisk together the milk and lemon mixture with the eggs, vanilla and lemon zest. Add the liquid mixture to the dry ingredients, along with the melted butter. Stir until just blended.
From onceuponachef.com


LEMON-BLUEBERRY CORN MUFFINS | NORTHWEST KIDNEY CENTERS
Preheat oven to 400 degrees. Spray muffin pan or 8×8 baking pan with non-stick cooking spray. Combine cornmeal, flour, baking powder and sugar in a large mixing bowl. Combine milk, oil or butter, egg, lemon juice and lemon zest in a small bowl. Add milk mixture to cornmeal mixture and stir until just barely mixed.
From nwkidney.org


LEMON BLUEBERRY CORNMEAL MUFFINS - SPICY SOUTHERN KITCHEN
2018-05-12 Set aside. In a large bowl, whisk together oil, sugar, lemon zest, vanilla, and eggs for about 2 minutes. Whisk in the buttermilk mixture. Stir in the flour mixture with a wooden spoon or rubber spatula. Gently stir in the blueberries. Divide batter between the 12 cups, almost to the brim. Bake 18 to 20 minutes.
From spicysouthernkitchen.com


WALKER'S IGA - PRINT RECIPE: BLUEBERRY CORN MUFFINS
Directions: In large bowl combine cornmeal, flour, sugar, baking powder, baking soda and salt; set aside. In separate bowl beat together buttermilk, eggs and butter; stir into flour mixture and mix just to blend.
From walkers.iga.com


LEMON-BLUEBERRY CORN MUFFIN RECIPE: MUFFIN RECIPES ON WEBMD
Instructions. Preheat oven to 400°F. Line 15 muffin cups with paper or foil liners. Whisk together the flours, cornmeal, sugar, sugar-substitute, baking powder, salt and lemon zest in a large bowl.
From webmd.com


BLUEBERRY MUFFINS WITH LEMON GLAZE (VIDEO) - NATASHASKITCHEN.COM
2021-06-29 Using a hand held whisk, add flour mixture into the batter 1/3 at a time, stirring with each addition just until incorporated. DO NOT OVERMIX or muffins can become dense. Add 2 tsp lemon zest 2 Tbsp lemon juice and whisk in just until combined. Use a spatula to fold in 1 1/2 cups blueberries, folding just until combined.
From natashaskitchen.com


BLUEBERRY-LEMON MUFFINS RECIPE | MYRECIPES
Stir in blueberries; make a well in center of mixture. Combine buttermilk, butter, rind, and egg; stir well with a whisk. Add to flour mixture; stir just until moist. Step 3. Spoon batter into 12 muffin cups coated with cooking spray; sprinkle evenly with 1 tablespoon sugar.
From myrecipes.com


BLUEBERRY LEMON CORNMEAL MUFFINS RECIPE {1 WEIGHT WATCHERS …
2012-03-05 Instructions. Preheat the oven to 375 degrees F; (350 F convection oven) Lightly grease or line 36 mini-muffin tins with paper liners. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together eggs, yogurt, lemon zest, and oil. Add wet ingredients to the bowl with the dry ...
From itsyummi.com


BLUEBERRY CORN MUFFINS - THE SEASONED MOM
2022-04-16 Fold in the blueberries. Divide the batter among paper liners in a 12 cup muffin pan. Bake in a 400°F oven for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Serve warm, or cool on a wire rack.
From theseasonedmom.com


ZESTY LEMON BLUEBERRY CORNBREAD MUFFINS - BOW & ARROW BRAND
For best results, be sure to use fresh lemon and zest in this recipe. Wet ingredients: 1 cup almond milk, unsweetened (vanilla is ideal, but plain is fine too) ½ cup fresh lemon juice; ¼ cup plus 2 tablespoons oil (sunflower, non-virgin coconut, or safflower) 2 tablespoons ground flaxseeds (flaxmeal) 1 tablespoon lemon zest, minced or grated
From bowandarrowbrand.com


EASY & QUICK VEGAN BLUEBERRY AND LEMON MUFFINS RECIPE
2020-03-03 This easy vegan blueberry and lemon muffins recipe is a must-try by every foodie. Bursting with the juices of blueberry and freshness of lemon they are hard to resist. 4.72 from 14 votes. Print Pin Rate. Course: Dessert. Cuisine: American. Diet: Vegan, Vegetarian. Prep Time: 10 minutes. Baking time: 25 minutes. Total Time: 35 minutes. Servings: 10 muffins. …
From greenbowl2soul.com


WILD BLUEBERRY CORN MUFFINS WITH MEYER LEMON AND THYME CURD
Preheat oven to 325 degrees. Mix cornmeal, flour, baking powder, salt in a medium bowl. Whisk eggs, honey, olive oil, lemon zest and juice in a large bowl. Whisk dry mixture into wet mixture until just combined. Stir in blueberries. Divide a little more than half the batter into 8 lined or well oiled muffin tins.
From wildblueberries.com


LEMON CORN MUFFINS - RECIPES | COOKS.COM
2022-05-09 Results 1 - 10 of 16 for lemon corn muffins. 1 2 Next. 1. SPICED DOUBLE CORN AND BLUEBERRY MUFFINS. Heat the oven to 425ºF. Grease a 12-cup muffin pan or line with paper ... mix the creamed corn, buttermilk, egg, oil and lemon zest. Add the liquid mixture ... 18 minutes until muffins have risen and are golden ... Fiber 2g; Protein 3g.
From cooks.com


BLUEBERRY CORNBREAD MUFFINS - JOYOFBAKING.COM *VIDEO RECIPE*
Blueberry Cornbread Muffins: Preheat oven to 400 degrees F (200 degrees C). Place oven rack in center of oven. Butter, or spray with a non stick cooking spray, 12 muffin cups. Can also line the muffin cups with paper liners. In a large bowl combine the flour, cornmeal, sugar, baking powder, salt, and lemon zest. Gently stir in the berries.
From joyofbaking.com


BLUEBERRY CORN MUFFIN RECIPE - TWO PEAS & THEIR POD
2012-07-02 2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside. 3. In a medium bowl, whisk the buttermilk, melted butter, canola oil, vanilla, and eggs until well blended. Pour the liquid ingredients over the dry ingredients and mix with a rubber spatula until combined.
From twopeasandtheirpod.com


BLUEBERRY LEMON CORN MUFFINS RECIPE - BLOG WRITING, COOKING
2022-01-22 These muffins are thicker than I expected, but still delicious for breakfast. I reduced the butter to 3 tablespoons, used 1/4 cup brown sugar, and one egg instead of the egg yolk. Will stick with the raspberry corn muffin recipe from the Back in The Day Bakery cookbook. Delicious and moist, I love the cornmeal supplement.
From writingabusinessplanksl.com


LEMON BLUEBERRY CORN MUFFINS – EAT UP! KITCHEN
2018-06-23 Instructions. Preheat your oven to 375°F and prep your muffin tins. Combine flour, corn meal, baking powder, and salt in one bowl. Add some soft butter to the dry ingredients and use a fork and your hands to incorporate it. In another bowl whisk together the eggs and sugar until sugar is dissolved.
From eatup.kitchen


BLUEBERRY LEMON CORN MUFFINS RECIPE - FOOD NEWS
Preparation. 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.
From foodnewsnews.com


BEST LEMON CORNMEAL BLUEBERRY MUFFINS RECIPES | FOOD NETWORK …
2009-10-30 In a medium bowl, sift together the flour, baking soda, baking powder and salt. Stir in the cornmeal. Step 3. In another bowl combine the wet ingredients and whisk until blended. Add the lemon zest. Step 4. Pour the wet into the dry ingredients. Add the blueberries. Stir with a wooden spoon until just combined and some flour remains visible.
From foodnetwork.ca


BLUEBERRY LEMON POPPYSEED CORN MUFFINS
2021-04-24 Aight, so boom. I have no problem with eating cornbread for breakfast. Judge me you will not! I had a random thought to take my cornbread recipe and make it breakfast-y. So I present to you Blueberry Lemon Poppyseed Corn Muffins! This is so so so so easy to make! Just mix your dry ingredients, add in the wet ingredients, and mix in blueberries.
From theskinnifoodwhore.com


CORN AND BLUEBERRY MUFFINS WITH LEMON SUGAR - CORN RECIPES
1. lemon, washed. Adjust an oven rack to the middle position and heat the oven to 425 degrees. Generously grease a standard 12-cup muffin pan with vegetable oil spray or butter and set aside. Heat the butter in a small saucepan over low heat until it melts. Spoon ¼ cup into a small bowl and set it aside.
From ansonmills.com


BLUEBERRY LEMON MUFFIN TOPS RECIPE | DOBBERNATIONLOVES
2021-10-14 Our easy blueberry lemon muffin tops are crunchy & moist, an ideal quick breakfast or healthy snack. Prep Time 15 mins. Cook Time 10 mins. Total Time 25 mins.
From dobbernationloves.com


LEMON BLUEBERRY CORNBREAD MUFFINS - ADD A PINCH
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 ¾ full and bake for 15 minutes or until golden brown and cooked through. Allow to cool slightly before removing from muffin tin. Serve warm.
From addapinch.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How do you make blueberry muffins with cornmeal?
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.
What are Jiffy lemon blueberry corn muffins?
A super easy breakfast treat! Jiffy Lemon Blueberry Corn Muffins are a quick and easy way to doctor up that little box of Jiffy Corn Muffin Mix that’s ever-present in your pantry. There are lots of Jiffy mix recipes out there and we love them because they make life easier and we can all use a little help sometimes, no?
How to make lemon muffin mix?
In a medium bowl combine muffin mix, sugar, baking soda, baking powder, egg and buttermilk. Stir until just combined. Add lemon zest and mix again so that zest is distributed throughout batter.
What temperature do you cook blueberries in a muffin pan?
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.

Related Search