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Just the name alone of these Lemon Blueberry Cornbread Muffins makes my mouth water. Mercy! In celebration of the National Cornbread Festival hosted by Lodge and Martha White, I just knew I had to share these babies with you.

Speaking of which, if you are in the area of the National Cornbread Festival this weekend, I sure do hope you’ll stop by to say hello! I’ll be in the judges tent most of the afternoon and would love to see you!

Lemon Blueberry Corn Muffins Recipe | ©addapinch.com
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I throw these quick Lemon Blueberry Cornbread Muffins together routinely when I am in a bit of a rush in the mornings or even while we are out camping.

They aren’t too sweet, and the mixture is just perfect for a muffin, I think.

They couldn’t be any simpler to make and you won’t believe how quick and easy they are.

Ready?

Lemon Blueberry Corn Muffins Recipe | ©addapinch.com

I start with a buttermilk cornbread muffin mix. I normally use one by Martha White as I have found them consistently to be delicious, but you can use whatever buttermilk cornbread mix you prefer. And, of course, you can spend just a couple of more minutes and make up your own if you would like.

Then I add a bit of sugar, my blueberries and lemon zest to the bowl.

You could use a sugar substitute like stevia or honey if you prefer. They’d be delicious in this recipe. You just need a touch of sweetness, nothing overpowering.

Lemon Blueberry Corn Muffins Recipe | ©addapinch.com

Next, I pour my milk into a measuring cup and then add the juice of the lemon I’ve zested into the milk. This makes a homemade buttermilk substitute that works fabulously if you don’t keep buttermilk on hand for recipes. I have to admit that I’ve become so accustomed to just making my own, that I do so fairly reguarly now.

And, in this recipe, you could’ve just used buttermilk, but I didn’t wanted to use the rest of the lemon I’d just zested.

I’m sorta frugal like that from time to time.

Heh!

Once you’ve added in your milk and lemon mixture, just gently stir all of the ingredients until they’ve combined. Then pour them into your muffin tin and pop them into your preheated oven. In just a few minutes, you’ll have six perfect Lemon Blueberry Cornbread Muffins ready for devouring. And believe me, they will be devoured.

Lemon Blueberry Corn Muffins Recipe | ©addapinch.com

Once you’ve added in your milk and lemon mixture, just gently stir all of the ingredients until they’ve combined. Then pour them into your muffin tin and pop them into your preheated oven. In just a few minutes, you’ll have six perfect Lemon Blueberry Cornbread Muffins ready for devouring. And believe me, they will be devoured.

Lemon Blueberry Corn Muffins Recipe | ©addapinch.com

Here’s my Lemon Blueberry Cornbread Muffins recipe. I sure hope you love it as much as we do.

4.50 from 4 votes

Lemon Blueberry Cornbread Muffins

Breakfast 20 mins

Prep Time 5 mins
Cook Time 15 mins
Servings 6
Course Breakfast
Cuisine American
Author Robyn Stone | Add a Pinch
Lemon Blueberry Cornbread Muffins have just the perfect amount of sweetness for an easy and delicious breakfast.

Ingredients  

  • 3/4 cup milk
  • juice of 1 lemon
  • 1 (6-ounce) package buttermilk cornbread mix , (I use Martha White)
  • 1 tablespoon sugar , stevia or honey
  • 1/2 cup blueberries fresh or dried
  • zest of 1 lemon

Instructions 

  • 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 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.

Nutritional Information

Calories: 142kcal | Carbohydrates: 25g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 372mg | Potassium: 50mg | Fiber: 1g | Sugar: 7g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

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If you enjoy this recipe, you may also love:

Lemon Blueberry Breakfast Cake

Lemon Blueberry Pancakes

Blueberry Muffins

Cheddar Jalapeno Cornbread Muffins

Southern Buttermilk Cornbread

Enjoy!
Robyn xo

Muffin Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review




Comments

  1. 5 stars
    Super tasty recipe, I love blueberry’s. I hope you make another recipe with blueberry. Thank’s for sharing!

    1. How fun! I know your child will have great memories of baking with you. One trick to keep the blueberries from seeping during baking is to toss them in about a tablespoon or two of flour before gently folding them into the cornbread muffin batter. Of course, the more you stir the batter, the more likely they are to seep and stain your muffins. The important part is that you had fun!!!

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