Blueberry Lemon Muffins With Cornmeal Recipes

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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 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.

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

BLUEBERRY-CORNMEAL MUFFINS



Blueberry-Cornmeal Muffins image

Buttermilk keeps these blueberry muffins nice and moist, while a sprinkling of sanding sugar during baking makes them sparkle.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 12

Number Of Ingredients 14

1 1/2 cups all-purpose flour
3/4 cup cornmeal
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 teaspoons finely grated orange zest
1 1/4 cups low-fat buttermilk, plus about 2 tablespoons for tops
2 large eggs, separated
2 tablespoons unsalted butter, melted
1 1/2 cups blueberries (about 1/2 pound), picked over and rinsed
2 1/2 teaspoons coarse sanding sugar (optional)
Nonstick cooking spray

Steps:

  • Preheat oven to 400 degrees, with rack in center. Lightly coat a standard muffin tin with cooking spray. In a medium bowl, whisk together flour, cornmeal, granulated sugar, baking powder, baking soda, cinnamon, salt, and orange zest, if using.
  • In a small bowl, whisk together buttermilk, egg yolks, and butter. Stir buttermilk mixture into flour mixture until just blended. In a mixing bowl, whisk the egg whites until just stiff. Gently fold whites and blueberries into the batter until just combined.
  • Spoon batter into prepared muffin tin, filling each cup three-quarters full. Bake 12 minutes. Remove from oven; gently brush tops with buttermilk, and sprinkle with sanding sugar, if desired. Continue baking until tops are golden and a cake tester inserted in a muffin center comes out clean, 6 to 8 minutes more. Let muffins cool slightly, about 10 minutes, before turning out of tin.

Nutrition Facts : Calories 167 g, Cholesterol 42 g, Fat 3 g, Fiber 2 g, Protein 4 g, Sodium 497 g

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.

BLUEBERRY CORNMEAL MUFFINS



Blueberry Cornmeal Muffins image

When our daughter Lisa was growing up, she was always eager to help me cook, especially sweets! When her father came in for a late brunch after working hard in the fields, she loved to have these made-from-scratch muffins waiting for him.

Provided by Taste of Home

Time 40m

Yield about 1 dozen.

Number Of Ingredients 9

1-1/4 cups all-purpose flour
3/4 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen blueberries
1 cup milk
1/4 cup vegetable oil
2 large egg whites

Steps:

  • In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Add blueberries. Stir in milk and oil just until mixed. In a bowl, beat egg whites until stiff peaks form; fold into batter. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done.

Nutrition Facts :

BAKED BLUEBERRY CORNMEAL MUFFINS



Baked Blueberry Cornmeal Muffins image

When I bring treats to share with the staff at my school, I try to keep most of the goodies healthy. These moist muffins definitely are, and the cornmeal adds an interesting texture. -Elizabeth Bergeron, Denver, Colorado

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 11

1 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup plus 1-1/2 teaspoons sugar, divided
4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature
3/4 cup fat-free milk
1/4 cup canola oil
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries

Steps:

  • In a small bowl, combine the cornmeal, flours, 1/2 cup sugar, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased muffin cups three-fourths full; sprinkle with remaining sugar. Bake at 350° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 185 calories, Fat 6g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 251mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

LEMON BLUEBERRY MUFFINS



Lemon Blueberry Muffins image

This recipe goes back to a Milk Calendar, which I think was in the 80's. It was a long since favourite, and after making it yesterday, the final muffin was fought over! The cornmeal gives an interesting texture, and the lemon addition is fantastic!

Provided by Katzen

Categories     Quick Breads

Time 50m

Yield 18 serving(s)

Number Of Ingredients 12

1 cup butter, at room temperature
2 cups sugar
4 eggs
1 teaspoon vanilla
2 tablespoons fresh lemon juice
2 tablespoons fresh lemon zest
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 cup milk
1 1/2 cups frozen blueberries, patted dry, fresh if available

Steps:

  • Cream butter and sugar until light. Add eggs one at a time; beat well after each addition. Beat in vanilla, lemon juice, and lemon rind. Do not worry if it looks curdled.
  • Reserve 2 tbsp flour for blueberries. Combine remaining flour, cornmeal, baking powder, and baking soda. Add dry ingredients to butter mixture alternately with milk, beginning and ending with dry ingredients. Toss reserved flour with blueberries and toss to coat; stir into batter gently.
  • Spoon batter into buttered (or Pam'd) muffin cups, or cups lined with muffin liners. Batter should come almost to top of pans. Bake in a preheated 350F oven for 25 to 30 minutes, or until just turning golden.
  • Remove from pan and place on wire racks to cool.

Nutrition Facts : Calories 268.8, Fat 12.1, SaturatedFat 7.2, Cholesterol 76, Sodium 206.8, Carbohydrate 38.1, Fiber 1, Sugar 26.2, Protein 3.4

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From aspicyperspective.com


BLUEBERRY-LEMON CORN MUFFINS - WISH FARMS
Directions. 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.
From wishfarms.com


LEMON BLUEBERRY MUFFINS ~ EASY, WHOLESOME, YUMMY!
2021-04-09 Instructions. Preheat oven to 400°F. Line 18 muffin cups with paper liners. In a large bowl, whisk together whole wheat pastry flour, sugar, baking powder, and salt. Work in the softened butter with an electric mixer or fork.
From fivehearthome.com


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